This recipe was interesting. I had never used porcini mushrooms – they can be found dried near the other mushrooms and “brought back to life” by adding them to boiling water. I wasn’t sure I would like them, they kind of had a weird texture but when mixed together with the other ingredients, they provided a very good distinct flavor – kinda rich and earthy. And unlike most chicken recipes that call for boneless breasts, this one had boneless thighs which Mr. John likes!
Directly from Cooking Light Jan/Feb 2012
(Printable recipe here)