Chicken Breast Portobello

Chicken Breast Portobello
1/2 ounce dried porcini mushrooms
1/2 pound (two sticks) margarine or butter
4 8-ounce chicken breasts cut in half
1 cup flour
Salt and pepper
1 tablespoon chopped onion
1/2 teaspoon chopped fresh garlic (garlic salt or powder may be substituted)
1 tablespoon chopped parsley
4 medium portobello mushrooms, stems removed and sliced
3 ounces dry white wine
1 cup chicken stock
Pour 1 cup hot water over porcini mushrooms; set aside.
Preheat a large frying pan and melt the margarine or butter.
Dust the eight pieces of chicken breast in the flour and lay them in the hot pan. Brown on both sides, 2 to 3 minutes. Add salt and pepper to taste.
Add the onions, garlic, parsley and portobello mushrooms and saute all ingredients gently. Add the white wine.
Blend the porcini mushrooms and water in a blender and add the mixture to the pan. Add chicken broth and cook about 15 minutes or until chicken is cooked through.
Serves four.
Chef Alfredo Angeloni, Ristorante Angeloni, Villa Park