Chicken Breast with Wild Mushrooms

Lustre Craft Cookware
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Entrée


  • 12" Large Skillet


  • 1/4 oz Dried Porcini Mushrooms
  • 4 Chicken Breasts skin-on, bone-in, ribs and excess fat removed
  • Salt
  • Black Pepper
  • 10 oz White Mushrooms quartered
  • 1 bunch Scallions white parts only, trimmed and sliced into 1/4-inch thick pieces
  • 2 Garlic Cloves thinly sliced
  • 1/8 tsp Herbs de Provence or Dried Thyme
  • 2 tbsp. Unsalted Butter
  • 1 tsp Fresh Parsley chopped


  • Place the dried mushrooms in a measuring cup or small bowl. Add 1/2 cup boiling water and cover the cup tightly with plastic wrap. Set aside to steep for about 20 minutes until mushrooms are softened.
  • Heat the 12" Large Skillet over medium heat until it's hot enough that water droplets bead across the surface, about 2 minutes.
  • Season the chicken breasts with salt and pepper and place them skin-side down in the hot, dry pan and cook until skin is nicely browned, about 8 minutes. (Do not turn the chicken.)
  • Remove the steeped mushroom, from their liquid and chop into small pies. Reserve the liquid.
  • Sprinkle the white mushroom, porcini mushrooms, scallions, garlic and herbs around the pan and lightly season the vegetables with salt and pepper.
  • Cover and cook over medium heat until steam begins to escape from under the lid, about 5 minutes.
  • Spin the lid to engage the Vapor Seal the immediately reduce the heat to low. Cook for about 20 minutes until the chicken is cooked through.
  • Transfer chicken breasts to a serving platter and cover loosely with foil. (Remove the skin if desired.) Increase the heat to medium and stir in the reserved mushroom broth.
  • Bring it to a boil and cook for about 3 minutes until the broth is reduced by about a third. Swirl in the butter until melted.
  • Pour the mushrooms sauce over the chicken, and sprinkle with the parsley. Serve.
Keyword chicken, mushrooms