Sautéed Chicken With Wild Mushrooms

• 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

1. 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.
2. 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.
3. Serve chicken and sauce over orzo or steamed rice.

skinless, porcini powder, kosher salt, extravirgin olive oil, mushrooms, white beans, garlic, fresh rosemary, lowsalt chicken broth, marsala, truffle butter, unsalted butter, rice

Taken from www.epicurious.com/recipes/food/views/sauteed-chicken-with-wild-mushrooms-380596 (may not work)