1 Tbs or so butter, the best you got
1.5 cups or so mushrooms-- porchini, Shitakke, and Cremini
1 lb chicken, cut in to strips
2 c. Broth ( 1 not enough) ( cornstarch to thicken)
.5-1 cup white wine, dry
serving method, cooked-- egg noodles or mashed potatoes
steep porchini in hot broth until rehydrated. Drain mushrooms, reserve broth.
Melt butter in large frying pan. Add mushrooms, cook atleast 10 minutes so the butter is absorbed, and the mushrooms are starting to brown. Meanwhile, in a different pan, heat 1/2 inch broth till boiling. Add chicken,s&p and thyme. simmer until mostly cooked. Add entire contents of chicken frying pan to Mushroom frying pan when chicken is mostly done and mushrooms are soft and brown. Add any extra broth and wine. Continue to simmer, add cornstarch to thicken in to gravy.
serve over starch.