Chicken porciniEating 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
Serves 2

  • 15g dried porcini
  • 2 chicken breasts, sliced into strips
  • flour
  • 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.

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