Chef's Recipe Notes:
This simple chicken dish has subtle touches of porcini and aged Parmigiano Reggiano, both of which add a light earthiness and nuttiness to the dish. The Parmigiano and the wine also add balanced saltiness and acidity to round out the dish.
- 2 tablespoons butter
- 3 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Sea salt and freshly ground black pepper, to taste
- 1/4 pound fresh porcini mushrooms, cleaned and sliced (reconstituted, dried porcinis can be substituted, as well as other deeply flavorful mushrooms)
- 1/4 pound Parmigiano Reggiano cheese, shaved thinly with a vegetable peeler
- 1/2 cup white wine
- 4 fresh thyme sprigs
- 2 garlic cloves, minced
- 1/2 pound spinach
Preheat oven to 450 degrees
1. Heat a large ovenproof skillet over medium heat and add 1 tablespoon of butter and 2 tablespoons of olive oil. Season the chicken breasts on both sides with salt and pepper and place into skillet, skin side down. Sauté until well browned and about halfway cooked through, about 4-5 minutes. Turn breasts over and continue to cook while arranging mushrooms over top of breasts. Top mushrooms with shaved Parmigiano cheese: This will be your crust, or "crosta."
2. Place skillet in oven and bake until chicken is cooked thoroughly and the cheese has formed a nice brown crust, about 5 minutes. Remove from oven and keep warm.
3. In separate skillet, heat remaining olive oil and add garlic. Cook over medium heat for 1 minute and add spinach. Sauté briefly until spinach just begins to wilt, season with salt and pepper and place onto serving plate.
4. Remove chicken breasts from skillet using a spatula and place over spinach. Return skillet to the stovetop, over medium heat, and add wine. Continue cooking until wine has reduced by half. Whisk in remaining butter until butter has completely dissolved. Remove from heat and pour sauce over the tops of chicken breasts. Serve immediately.
1408 Clay Street
Napa, CA 94559