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1
Place the flour in a shallow dish and season with salt and pepper.
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2
Season the chicken on both sides with salt and pepper.
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3
To cook the chicken, in a large skillet, heat 1 tablespoon each of the oil and the butter over medium-high heat until very hot.
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4
Working with 2 pieces at a time, dredge both sides of the chicken in flour, then shake off the excess flour.
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5
Without crowding, add the 2 pieces to the skillet, and brown on both sides, 2 to 3 minutes per side.
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6
Transfer to a warm platter and cover loosely with aluminum foil to keep warm.
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7
Repeat with the remaining 1 tablespoon each of oil and butter, and chicken.
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8
To make the sauce, pour all but 1 tablespoon of oil from the skillet.
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9
Return the skillet to the heat.
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10
Decrease the heat to medium.
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11
Add the wine, using a wooden spoon to loosen any browned bits from the bottom of the pan.
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12
Add the mushrooms, cepes and strained liquid, thyme, and parsley.
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13
Season with salt and pepper.
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14
Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
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15
Taste and adjust for seasoning with salt and pepper.
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16
Spoon the mushrooms over the chicken and serve immediately.
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17
Called cepes in French, and porcini in Italian, Boletus edulis mushrooms are extremely rich, with an earthy, assertive flavor.
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18
They are found only in the wild and not commercially farmed; their incredible flavor and limited supply bestow an intoxicating allure similar to that of black truffles.
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19
They are available fresh in season, but are available frozen or dried throughout the year.
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20
To plump and reconstitute dried mushrooms, place the mushrooms in a heatproof container.
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21
Pour over boiling water and let rest until plump and rehydrated, about 15 minutes.
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22
Using a slotted spoon, remove the mushrooms to a cutting board.
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23
Coarsely chop and set aside for later use.
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24
Strain the soaking liquid through a fine mesh sieve or coffee filter and reserve as a very flavorful cooking liquid.
