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.
Un horno es una cocina sin agua. Se cocina de de abajo hacia arriba, los lados hacia adentro y de arriba hacia abajo, para no meter agua en el horno....
El agua y las altas temperaturas son los dos mayores enemigos de la nutrición en su alimento. Si hervimos la comida y echamos el jugo por el desagüe, la cocina...
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