Chicken with Marsala-Porcini Sauce

Ingredients

• 1 Acorn Squash
• ¼ oz Porcini Mushrooms, Dried
• 2 Green Onions
• ½ oz Smoked Almonds
• 2 Boneless Skinless Chicken Breasts
• 2 fl. oz. Marsala Wine
• 2 tsp. Chicken Demi-Glace
• ⅞ oz Butter
• 1 oz Blue Cheese
• Olive Oil
• Salt Pepper
• a small bowl. Trim and thinly slice green onions on
• an angle, keeping white and green portions separate.
• Coarsely chop almonds. Rinse chicken breasts, pat
• dry, and season both sides with ¼ tsp. salt and a
• pinch of pepper.

Instructions

1. 1

   Cook Within: Dried mushrooms and especially their rehydrating liquid pack a real punch. Using rehydrating liquid in the sauce brings a ton of savory (umami) flavor to the sauce. You can make your own dried mushrooms at home: clean and slice the mushrooms, then place them in an oven preheated to 150 degrees. Let them dry in the oven two hours, flipping once halfway through. Let them cool completely before putting them in glass jars.

2. 2

   Roast the Squash: Trim ends off squash and halve from pole to pole. Use a spoon to scoop out strings and seeds. Place halves, cut-side down, on cutting board and make 1” slices across its length, creating crescents. Place on oil and ½ tsp. salt, using your hands to coat squash. Spread into a single layer and bake, flipping after 20 minutes, until squash is tender and well-browned, 25-30 minutes. While squash roasts, prepare

3. 3

   Remove hydrated mushrooms from water (reserve: soaking liquid) and coarsely chop.

4. 4

   Prepare the Ingredients: Cover dried mushrooms with 1 cup warm water in an angle, keeping white and green portions separate. Coarsely chop almonds. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

5. 5

   Make the Sauce: Return pan used to cook chicken to medium heat.

6. 6

   Add white portions of green onions and: mushrooms to hot pan and cook until fragrant, 1 minute. Add marsala and cook 1 minute. Add almost all soaking liquid (leave any sediment from mushrooms in the bowl) and chicken demi-glace to pan and cook until reduced by half, 4-5 minutes.

7. 7

   Heat a medium pan over medium heat. Add 2 tsp.: olive oil and chicken to hot pan and cook until chicken is deep brown and reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side. Transfer chicken to a plate. Reserve pan; no need to wipe clean.

8. 8

   Plate the Dish: Arrange chicken and squash on plate. Pour sauce over chicken and garnish squash with blue cheese, green portions of green onions, and almonds. Roasted acorn squash skin is edible and delicious! recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. White portions are added to sauce and green portions garnish squash. the recipe before you start–we promise it will be time

9. 9

   Cover dried mushrooms with 1 cup warm water in