Mushroom Dusted Chicken in Port Wine Cherry Mushroom Sauce |
Bird of Paradise (strelitzia), Poipu Kauai |
2 T. olive oil (divided) |
In small skillet, sauté fresh mushrooms in 1 T. olive oil until dry and golden. Remove from heat, add port wine, mustard and cherries and set aside. Grind dried mushrooms in spice grinder into ¼ c. powder, stir in salt and pepper. Slice chicken breasts into 1/3” x 1/3” strips crosswise across breast. Toss chicken with dried mushroom powder. In large skillet, heat remaining 1 T. of olive oil over medium high heat. Brown chicken strips on all sides and remove from skillet. Pour wine mix into skillet and deglaze pan, boiling and stirring until sauce is slightly thickened. Return chicken to pan and heat through. Serve with basil polenta. |
