LoRusso's Cucina

12:35 PM, Sep 17, 2012   |    comments
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Chicken Porcini


4pcs / 5oz Chicken Breasts Trimmed

Dry Porcini Mushrooms Minced

2 tbsp. Olive Oil

½ Small Red Onion Minced

½ Red Bell Pepper Minced

2 Garlic Cloves Minced

1 Cup good Beef Broth

Salt & Pepper

1/3 Cup of Marsala Wine

4 tbsp. Butter

Fresh Chopped Parsley

4 oz Gorgonzola Dolce


Encrust 1 side of chicken breast with the dry porcini mushrooms. In preheated pan Sauté chicken in olive oil until lightly browned & repeat on other side (4 minutes total) remove chicken and add red onion, red bell pepper, garlic and salt and pepper and 2 tbsp. butter and cook until softened. Deglaze w/ wine then add beef broth. If you like a lot of mushrooms add them now. Reduce the heat to simmer and add chick back into sauce.  Cook covered for 6 - 8 min on low heat. Sauce should be thickened, correct the consistency w/ more broth or wine. When the chicken is done remove from pan and keep warm. Add 2 tbsp. of butter to sauce while stirring and sauce becomes creamy. Place sauce gorgonzola dolce on chicken on serving platter and top with hot sauce garnish with fresh chopped parsley.


Buon Appetito











Line 4 / 9 in pans w/ parchment and spray w/ pan release

Cream together:


4 cups    Sugar      

1 lb        Butter


Blend in and divide between teh 4 pans:

4 cups    Flour

4 teas     Baking Soda          

¼ teas    Salt

8            Eggs (lg)



14          Italian Plums - cut in half & pitted - place Plums cut side down in batter 

              Pressing down slightly




Mix Well and Cover Plums dividing evening:

4 teas         Lemon juice

2 Tbls       Ground cinnamon            

1 cup         Granulated sugar



Preheat oven @ 350* bake for 35 minutes


Conventional oven @350* for 1 hour


Serve warm & dust w/ powdered sugar


Apple or Peaches may be substituted


Freezes beautifully


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