one of the recipes that has been provided by Shirley
Cline from San Fransisco. This is what Shirley ahd
Nick Stellino make this on his cooking show
and I copied down the recipe and instructions.
I made it the other night and it was DELICIOUS.
I made a slight change. Because I thought the
sauce was a bit too thin, I mixed some Wondra
flour with some heavy cream for thickening (to
my liking). When the sauce was done, I added
2 tblsp. of butter just before serving".
Preparing Mushroom Sauce:
Bring the chicken stock to a boil, turn off
the heat and soak the porcini in the stock,
about 20 minutes. When cool, remove from stock,
save the liquid for sauce and chop the porcini.
Mix all of the chopped mushrooms together. Saute
them in olive oil on high heat 10 - 15 minutes.
Add the garlic and cook 4 - 5 minutes. Add wine
and deglaze, reducing to half, 4 - 5 minutes.
Add 2 1/2 cups of the stock that the mushrooms
were soaking in, save the rest if sauce is too
thick and the cream. Bring to a boil and
then reduce and simmer for 15 - 25 minutes.
Turn off heat until chicken is prepared.
Slice chicken breasts at an angle into three
pieces. Pound into thin scaloppini, using plastic
wrap. Flour pieces and pat off excess. Fry pieces
in hot olive oil until well browned but do not
cook all the way through because you will finish
them in the sauce, 2 - 3 minutes per side. Must
be nice and brown. Put into the sauce and cook
until good and hot and cooked through 3 - 4
minutes. Place in a platter and our sauce over
top. Serve immediately.
sauce would be great over pork chops.
I am going to try that soon".