Chardonnay Chicken Wild Mushroom Stew

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Delicious and hearty stew. Goes great with a caesar salad and fresh baked bread. If not eaten within several hours of being made the stew will darken to a muddy brown as the mushrooms, especially the portobellos, loose their juices. The color change really isn't very attractive, but if you don't mind it, the stew does reheat well. It will retain it's flavor after being stored for up to 6 months in an airtight container in the freezer.

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Steps

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In a dutch oven or stockpot , heat 1 / 2 tablespoon olive oil over med-high heat.

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Saut chicken with dijon mustard , 1 / 4 teaspoon salt , and 1 / 8 teaspoon pepper , until golden brown.

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In a small bowl , soak dried porcinis in boiling water until soft.

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Remove chicken to a plate.

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Pour in the wine and bring to a boil , scraping up any bits of chicken left in the pan.

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Return the chicken and add the stock , 1 / 4 teaspoon each tarragon , salt , and pepper.

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Cover pan , and let simmer over med-low heat until chicken is tender.

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Remove the porcini from their soaking liquid , and squeeze them out over the bowl to remove excess liquid.

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Strain soaking liquid and reserve.

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Rinse porcini to remove any sand or grit.

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Then chop.

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In a large skillet , melt butter with 1 / 2 tablespoon olive oil.

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Saut the shiitake mushrooms , over med-high heat , for 2 minutes.

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Add the shallots , the cremini , and the portobello.

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Cook , tossing often , until lightly browned.

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Season with remaining 1 / 2 te.

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Ingredients

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olive oil, boneless chicken breasts, dijon mustard, salt, pepper, dried porcini mushrooms, boiling water, chardonnay wine, rich chicken broth, dried tarragon, instant rice, unsalted butter, shiitake mushroom, shallots, cremini mushroom, portabella mushroom, lemon juice, cayenne pepper, cornstarch, heavy cream, fresh parsley