Ingredients
1/2 ounce
dried porcini mushrooms
3 tablespoons
salted butter
1
tablespoon olive oil
1 vidalia
onion, chopped
10 ounces
white mushrooms, chopped
4 ounces
fresh wild mushrooms, chopped
3 garlic
cloves, minced
1 cup
Village Harvest Farro
1/2 cup
Marsala wine (or dry white wine)
5 cups
chicken stock
4 ounces
mascarpone cheese
2
tablespoons fresh chopped thyme
kosher salt
and fresh ground pepper to taste
For the
chicken:
2 boneless,
skinless chicken breasts, sliced in half horizontally
1/2 cup
flour
1/2 cup
milk
1/2 cup
panko bread crumbs
1/2 cup
finely grated parmesan cheese
1
tablespoon olive oil
Instructions
Place the
porcini mushrooms in 1 cup of hot water. Set aside.
In a large
pot or dutch oven, melt the butter over medium heat. Add the olive oil and
stir. Add the onions to the pot and cook until translucent, approximately 4-5
minutes. Add both the white and wild mushrooms to the pot. Stir and cook until
all the liquid evaporates. Remove the porcini mushrooms from the water (reserve
the water) and chop. Stir the porcini mushrooms into the onion/mushroom
mixture. Add the garlic and cook for 1 minute. Stir in the farro and toast for
1 minutes. Add the wine to the pot and cook until evaporated. Stir in the
reserved porcini water and cook until absorbed. Slowly add 1 cup of chicken
stock and cook until most of the liquid has been absorbed, approximately 4
minutes, stirring frequently. Continue adding the stock, one cup at a time,
until all the stock has been used and the farro is creamy. Stir in the
mascarpone cheese and thyme until well blended. Season with salt and pepper to
taste.
To make the
chicken:
Season both
sides of the chicken with salt and pepper.
Place the
flour and milk each in separate bowls. Toss the bread crumbs and cheese
together in another bowl.
Dredge one
chicken breast in the flour, then the milk and then the bread crumb mixture.
Place on a wire rack and repeat with the remaining chicken.
Heat the
oil in a large skillet and add the chicken to the pan. Cook the chicken over
medium heat until golden brown and crisp, approximately 3-4 minutes. Flip the
chicken over and cook on the other side until golden brown and cooked through,
approximately 5 minutes.
Slice the
chicken across the grain and serve on top of the risotto. Sprinkle with fresh
thyme and grated parmesan cheese.
