I like chicken breast but it tends to be tough-ish so I always prepare it in a way that it will remain moist and tender. This is part of our wedding anniversary meal. We don't really celebrate Valentine's Day but our anniversary was on Tuesday so we celebrated on Sunday which happened to be Valentine's Day ;-). There will be recipes for all dishes made, so we can share our celebration with you!
2 half chicken breasts
1 bag frozen spinach, cooked and squeezed well
1 oz Italian dried porcini
4 oz white mushrooms, sliced
4 oz baby bella mushrooms, sliced
Some shredded mozzarella
Italian 00 flour
Italian sea salt
Fresh sage
Italian extra virgin olive oil
Soak porcini in lukewarm water.
Slice chicken breast in 4 thin slices, pound them if needed. You will have 8 slices total.
Top each slice with spinach and a little mozzarella, about 2/3 of breast's surface; then roll and tie with butcher string.
Warm the olive oil in a saucepan with lid, large enough to contain the meat, but deep. Dredge rolls in flour and sautee until golden on all sides, seasoning with salt and adding sage leaves (2 or 3).
Remove porcini from soaking water; reserve the soaking water, carefully strain it through a colander line with cheese cloth or paper towel, this way you'll remove all impurities and you'll be able to use it safely.
Top with all mushrooms and pour the soaking water on top; bring to a boil, then lower to simmer and cover with lid.
Stir every now and then so all mushrooms will be cooked evenly.
Remove butcher string and serve.
This recipe serves 4
- You can deglaze your saucepan, after sauteeing, with brandy or marsala, if you want.
- The use of soaking water is highly suggested, given the boost in flavor it will give your dish.
- The water released by fresh mushrooms and the soaking water, added to the low temperature cooking, will keep your chicken breast moist and tender. Important is that the pan will barely hold the rolls, this way they'll be covered with mushrooms and their juices.
- Avoid mozzarella to make it lactose free and use corn starch, instead of flour, to make it gluten free.
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