This was a quick weeknight recipe that I created to use what little was left in the pantry. It’s a little Italian like a chicken cacciatore, a little French with the vermouth and cream, definitely delicious. It ended up being my favorite dinner of the week. And with only boneless chicken breasts, it cooks really quickly. Add some egg noodles and some veggies and you have dinner in half an hour.
Chicken with Porcini Mushrooms
2 boneless chicken breasts, cubed
1 slice bacon, chopped
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, minced
1 tablespoon rosemary, minced
2 tablespoons tomato paste
2 ounces sweet vermouth
1/4 cup marinara sauce
1 cup dried porcini mushrooms, soaked in hot water and reserve the water
1 teaspoon dried oregano
2 tablespoons heavy cream
Render the bacon for a couple minutes in the olive oil. Add the chicken and brown on all sides. Remove the chicken from the pan. Add the shallot, garlic, and rosemary and saute for a couple minutes. Add the tomato paste and let it brown for 1 minute. Add the vermouth to deglaze the pan.
Add the tomato sauce and strain the reserved mushroom liquid. Pour in about a cup of mushroom liquid and let it cook down a bit. You can add more as needed. Add the oregano and mushrooms and cook for a couple minutes. Return chicken to the pan and add in the cream.
Warm through and it’s ready. You can add some cooked egg noodles to soak up the sauce and some veggies or salad on the side.