Student-chef
sets the menu
This dish was prepared by Eugene Bayudan, a culinary student at Leeward Community College, on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.
Breast of Chicken with Porcini Mushrooms
2 ounces dried porcini mushrooms1/4 cup boiling water
2 boneless, skinless chicken breasts
Flour for dredging
3 tablespoons olive oil
1 shallot, minced
1 to 2 tablespoons unsalted butter, room temperature
1 cup thinly sliced fresh crimini, shiitake or white button mushrooms
1/2 cup pinot noir or other red wine
1/2 cup chicken stock
1/4 cup heavy cream
1 egg yolk
2 tablespoons chopped chives, for garnish
Cut each chicken breast in half. Pound between 2 sheets of plastic wrap or waxed paper, to flatten to 1/4-inch thickness.
Lightly dredge chicken in flour; shake off excess.
Heat oil in a skillet. Brown chicken on both sides; set aside.
Reduce heat, add shallot and fresh mushrooms. Sauté 4 minutes, adding butter if mixture is sticking. Stir in crimini mushrooms, their reserved liquid, wine and stock; bring to a boil and cook until liquid is reduced by half, 5 to 8 minutes.
In a small bowl, whisk together cream and egg yolk. Whisk a small amount of sauce into egg mixture; whisk this mixture back into sauce.
Return chicken to sauce and heat through. Garnish with chopped chives. Serves 2.
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