Quickly serves one very hungry person or two restrained people. Multiply at will (the portions, that is). Prep the dried mushrooms, have all your ingredients measured and ready, put on the rice and you'll be ready to dine in 30 minutes. Also perfect with couscous.
2 or 3 dried porcini mushrooms (each the size of a quarter would be nice, or bits and pieces to equal that)
1/2 a small anchovy fillet, mashed, or 1 1/2 teaspoons anchovy paste
Salt and pepper to taste
Put the dried mushrooms in a Pyrex cup and just cover with boiling water.
Set aside to soak while you prep the remaining ingredients.
In a small saucepan, simmer the broth, capers, and orange peel. Chop the
rehydrated mushrooms and add to the saucepan. Save a couple of tablespoons of
the mushroom water for a later task (make sure it's not gritty). Let the
sauce simmer for about 10 minutes and then move on to the next task.
In a sauté pan, skillet or small wok, heat the butter and the oil until
very hot. Add the chicken stir fry, brown quickly for just a few minutes and
remove with tongs OR add the chicken breast and cook about 5 minutes per side
until browned. Remove the chicken.
Let the hot fat and chicken juices reduce for a couple of minutes. Then,
over high heat, return the chicken to the pan and add the sauce. Add the orange
juice. Cook until chicken is cooked through and sauce has reduced even further,
turning the chicken from time to time.
Remove chicken once more. Stir anchovy paste into a couple tablespoons of
the reserved mushroom water and add to pan. Let the sauce bubble for a minute
or two. Return the chicken to the pan, turn it a few times, and serve with plenty
of the sauce on a good sticky rice or couscous.
Good ol' reliable steamed broccoli on the side would be nice...chocolate
Posted by CookinMom at Recipe Goldmine April 30, 2001.
Source: Acknowledgements to Mimmetta LoMonte's book Classic Sicilian
Cooking for this recipe's inspiration.