Pollo Del Fungo (Chicken with Mushrooms)
Pollo del Fungo is a quick chicken dish built around finely minced mushrooms, used twice: once in the flour coating and again in the pan sauce. The coating gives the strips an earthy crust, and the wine and stock pick up the pan drippings for a short, savory sauce. It began as a restaurant appetizer, described by the chef himself to a table of curious diners, and it takes about 35 minutes.
Instructions
Cut the chicken into sixteen strips, each about 3 inches long and ½ inch wide. Wash and dry the mushrooms, then mince them until very fine.
Mix the flour with two thirds of the minced mushrooms, the salt, the black pepper and a pinch of crumbled rosemary. Heat a large frying pan with a small amount of oil and a pinch of black pepper.
Roll the chicken strips in the flour mixture and fry them in the pan. While they cook, grind or stir together the lemon pepper, rosemary, paprika and salt to make a spice mix.
Lift the chicken out and set it aside. Pour the wine into the pan to deglaze it, scraping up the browned bits, then add the spice mix and the remaining minced mushrooms.
Let the pan reduce for a minute or two, then add the stock. Keep reducing until the liquid thickens to a sauce that coats a spoon.
On each plate, stack 4 chicken strips and spoon 1 to 2 tbsp of the sauce over the top.
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