Eating together as a family has always been a priority. On the rare occasion when hubby has to work late, I make sure to wait with getting dinner on the table. If necessary, I’ll give Kirstie a small snack so she can hold out. But just like family dinnertime is a big deal, so are our Saturday evening dinners for two, at home. Complete with candles, records and wine. We usually go for simple, good food. A nice steak, hubby’s chicken with tomatoes, maybe a platter of assorted antipasti and some bread. Those Saturday dinners (and a million other things) are why still, after nearly eighteen years, we love each other like crazy.
Last weekend, I made a lovely chicken dish which I thought I’d share with you — especially with my friend Michelle, who requested it. It couldn’t be easier to make, and it really is so flavorful and special.
Chicken with porcini, white wine, rocket and Parmesan
- 15g dried porcini
- 2 chicken breasts, sliced into strips
- 4 tbsps mild olive oil
- 1 garlic clove, bruised
- fleur de sel & freshly-cracked pepper
- 125ml dry white wine
- a few sprigs of thyme, leaves picked
- few handfuls of rocket lettuce
- shavings of Parmesan
- good extra virgin olive oil
Soak the porcini for an hour in hot water. Coat the chicken with flour. Heat the oil in a frying pan and add the garlic, tossing it around for a minute of two. Add the chicken, season with salt and pepper and cook until golden, about 4 minutes. Turn the chicken over, season the other side and cook for another 4 minutes or so. Add the wine, thyme and the drained porcini, cover and let cook for a few more minutes. Serve the chicken with the pan juice and top with the rocket and the shavings of Parmesan. Drizzle with olive oil and more fresh pepper. I served with boiled red skinned potatoes.