Sautéed Chicken With Wild Mushrooms - cooking recipe

Ingredients

8 ounces skinless, boneless chicken breast, cut into strips
1 teaspoon porcini powder
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1/2 cup assorted sliced mushrooms (such as crimini and oyster)
1/4 cup drained canned white beans
1 garlic clove, minced
Pinch of minced fresh rosemary
1/2 cup low-salt chicken broth
1 tablespoon Marsala
2 tablespoons truffle butter
1 tablespoon unsalted butter
Orzo or steamed rice

Preparation

Season chicken with porcini powder, salt, and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Saute chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate.
Heat remaining 1 tablespoon oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3-4 minutes. Stir in truffle butter and unsalted butter.
Serve chicken and sauce over orzo or steamed rice.