1 oz. dried porcini mushrooms
4 boneless skinless chicken breast halves
1 Tbsp. OWOC Wild Mushroom and Sage EVOO
1 Tbsp. butter
1 medium onion, finely chopped
½ cup dry white wine
2 Tbsp. tomato paste
Put the mushrooms in a small bowl and add ½ cup of hot water to cover; soak for half an hour. Remove mushrooms, reserving the water. Clean to remove any grit and chop coarsely. Heat EVOO and butter in a large skillet over medium-high heat. When the butter has melted add the chicken and sauté on both sides for about 2-3 minutes per side. Remove chicken and add the onion to the pan, cook and return chicken to pan. Stir in mushrooms, wine and paste. Cover and simmer for 20 minutes. Serve.