Cook Time 15 Minutes
4 teaspoons DeCarlo DOP Extra Virgin Olive Oil, divided
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon Sale di Cervia Sea Salt
1/4 teaspoon ground black Tellicherry Peppercorns
2 cups Dried Porcini Mushrooms
1/3 cup Dried Shallots
3/4 cup Organic Vegetable Broth
1/4 cup Sun-dried Tomato Sprinkles
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
Soak Porcini Mushrooms in 2 cups hot water for 15 minutes. Drain and set aside.
Heat 2 teaspoons DeCarlo Olive Oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with Cervia Salt and Tellicherry Pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm.
Reduce heat to medium. Add 2 teaspoons DeCarlo Olive Oil, Porcini Mushrooms, and Dried Shallots; cook 2 minutes, stirring frequently. Stir in Organic Vegetable Broth, Tomato Sprinkles and wine; cook for 1 minute. Spoon sauce over chicken; sprinkle with parsley.
Recipe adapted from and photo courtesy of www.cookinglight.com