Chicken Escalopes with Dried Porcini Mushrooms

The escalopes, commonly called "escalope", are very thin slices of meat, usually veal (the finest cuts are the walnut or, in the more rustic version, the magatello, or all the top quality cuts that are lean and tender), but they can also be chicken or pork. The slices of meat are then beaten with a meat mallet to make them softer, floured and browned in a pan with butter or oil. The cooking juices are then blended and transformed into a creamy and inviting sauce, thanks to the addition of lemon or orange, marsala, cream, tomato or white wine, depending on the recipe. The meat is finally put back in the pan to further flavor. The term "escalope" comes from the French terminology "escalope", which simply means slice of meat. This dish has origins in northern Italy and, like many traditional dishes, has undergone numerous variations over time. An icon of Italian cuisine, the escalope stands out as one of the most representative dishes of our gastronomic tradition. This classic, often the protagonist of Sunday family lunches, is incredibly versatile, adapting to sophisticated combinations or simpler preparations, typical of home cooking. Now let's see what we need to make our Chicken Escalopes with Dried Porcini Mushrooms. Ingredients chicken breast about 300 grams 200 grams of dried porcini mushrooms 3 tablespoons of fresh cream flour to taste a knob of butter salt extra virgin olive oil 1 tablespoon of Tea 400 ml of water Preparation We start by letting the Tea leaves infuse in 400 ml of hot water for 5-8 minutes. Add the dried mushrooms and let them soak for 30 minutes. Cut the chicken breast into thin slices and roll them in flour, removing the excess. In a large pan, pour a drizzle of extra virgin olive oil and a knob of butter, then heat up. Add the chicken slices and brown them on both sides. Remove the meat from the pan and set it aside. In the cooking juices, cook the mushrooms with the tea infusion for about ten minutes, without filtering. We put the meat back in the pan and continue to cook for a few minutes on each side. Add the fresh cream and salt to taste. Our Chicken Escalopes with Dried Porcini Mushrooms are ready to be served!