« Back to Recipe
I made this up, using the easy and quick brining method that is frequently used with pork chops to moisten them. I always have a package of the IQF chicken breasts in my freezer for quick fixing.
Bring broth to boiling in microwave or on stove.
Add the porcini and weight down - soak 30 min. or so.
Drain,chop mushrooms - reserve the broth.
Mix brining ingredients (water and salt) - put in chicken. Refridgerate 30-40 min.
Remove and pat very dry. Sprinkle with pepper to taste. Do not use more salt, as there is plenty already from the brine.
Dredge chicken in Flour and shake off excess.
Saute in the hot olive oil till golden on each side (2 batches).
Set aside in plate.
Add a little more olive oil - place onions,garlic in pan and saute.
Add the vermouth and scrape up bits in pan.
Add the mushrooms and the reserved mushroom broth. Whisk in 2 Tablespoons flour.
Place chicken and its juices back in pan and move around.
Add the herbs.
Bring to a simmer - cover and cook on low about 20 minutes
Garnish with chopped parsley. Seasonings can be adjusted to taste.
This can be done without brining, but it is so tender and juicy when done this way. I have found that brining chicken and pork adds to its moisture and tenderness, especially since breasts are a little dry.
I like Vermouth in dishes that call for white wine, because its less tangy, but any good white wine, such as chardonnay, is good.
I normally don't like white meat, but this turned out so juicy and delicious, it made a believer out of me! You don't need a long process for this to brine, since it's small amounts.
This recipe was provided by Helen Smith from Escondido.