Poultry: March 2008 Archives

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.

Marco Fiorina
Restaurant Chef/Owner
Posticino

INGREDIENTS
Serves 2-4

• 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

 

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