Here’s another great recipe from Parioli Romanissimo (see Parioli Skewered Shrimp and stay tuned for Parioli Peas), a wonderful restaurant in New York City from long, long ago. It’s very simple, and simply delicious. Easy to make, and so elegant!
1/2 oz. dried mushrooms
4 breasts, skinned and boned
1/4 cup flour
Salt and pepper
4 T olive oil
4 T butter
3/4 lb. mushrooms, thinly sliced
2 1/4-inch-thick slices of prosciutto, julienned
3 T cognac
2/3 cup heavy cream or creme fraiche, at room temperature
Soak dried mushrooms in warm water, covered, about 10 minutes. Drain rinse 2 or 3 times in warm water, dry well on paper towels and set aside.
Dip each breast in flour, season with salt and pepper. Divide oil and butter between two fry pans. In one, saute dried and fresh mushrooms over medium heat until the fresh ones are cooked, season with salt and pepper. In the other, saute chicken 2 to 3 minutes until faintly golden brown. Add prosciutto and cognac. Let cognac warm, flame it with match. When the flame dies down, add the mushrooms and cream. Cook, stirring until the cream thickens, about 15 to 20 minutes. Correct seasoning and serve.