Makes 4 servings.
The dried porcini mushrooms and the rosemary give this simple and easy dish an unexpected complexity. I bake it in an attractive dish that can go from oven to table.
- ½ ounce dried porcini mushrooms
- ½ cup boiling water
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 2 tablespoons lemon juice
- Petals from 3 rosemary sprigs, coarsely chopped plus some for garnish
- Kosher salt
- Freshly ground black pepper
- Place the porcini mushrooms into a small bowl and pour boiling water over the mushrooms. Cover and let stand for 15 minutes. Remove reconstituted mushrooms and squeeze dry all the liquid back into the bowl. Chop coarsely. Strain the mushroom liquid through a fine mesh sieve (if you do not have a fine mesh sieve, line what you have with a paper towel).
- Preheat the oven to 400F
- Pat chicken dry with paper towels and season lightly on both sides with salt and pepper.
- Place chicken in an ovenproof dish in a single layer (what would have been skin side).
- Combine porcini liquid, mushrooms, olive oil, garlic, lemon juice and rosemary. Spoon over the chicken and bake for 15 minutes, turn breasts over and bake for another 3 minutes, or until chicken is pale pink inside.
- Remove from the oven and cover with foil. Let rest for a minute – the chicken will continue cooking.
- Serve with the accumulated juices.