Chicken Mediterranean
Chicken Mediterranean
Posted by CookinMom at recipegoldmine
com April 30, 2001
Source: Acknowledgements to Mimmetta LoMonte’s book Classic Sicilian Cooking for this recipe’s inspiration
Quickly serves one very hungry person or two restrained people
Multiply at will (the portions, that is)
Prep the dried mushrooms, have all your ingredients measured and ready, put on the rice and you’ll be ready to dine in 30 minutes
Also perfect with couscous
2 or 3 dried porcini mushrooms (each the
size of a quarter would be nice, or bits
and pieces to equal that)
Boiling water to cover the mushrooms
A couple tablespoons chicken broth or bouillon
1 tablespoon capers, drained
Zest of half an orange
1 tablespoon butter
1 tablespoon olive oil
1/3 pound fresh chicken stir-fry meat or 1 skinless
chicken breast, pounded
Juice of half an orange
1/2 a small anchovy fillet, mashed, or
1 1/2 teaspoons anchovy paste
Salt and pepper to taste
Put the dried mushrooms in a Pyrex cup and just cover with boiling water
Set aside to soak while you prep the remaining ingredients
In a small saucepan, simmer the broth, capers, and orange peel
Chop the rehydrated mushrooms and add to the saucepan
Save a couple of tablespoons of the mushroom water for a later task (make sure it’s not gritty)
Let the sauce simmer for about 10 minutes and then move on to the next task
In a saut
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