And *gasp* it doesn't even have garlic!
Creamy Mushroom Chicken
2 - 3 pounds of chicken cut into large cubes
1 pound crimini mushrooms sliced
2 oz dried porcini mushrooms
1/2 teaspoon salt
2 cans cream of mushroom soup
1 cup white wine (preferably sparkling or champagne)
3 tablespoons olive oil
2 1/2 cups water
Chop dried porcinis into very small pieces so they need less time to soak and don't have to be chopped while wet. Soak porcini mushrooms in two cups of boiling water for 10-20 minutes (about as long as it takes you to cut up the chicken and mushrooms and brown them).
Sprinkle salt over chicken chunks and let sit for five minutes.
Heat olive oil in large skillet or everyday pan until olive oil is hot and leggy. Brown chicken and remove from pan. Brown mushrooms and remove from pan.
Deglaze pan with wine. Add mushroom soup one can at a time and whisk thoroughly to combine before adding the next can. Rinse cans out with 4-5 ounces of water. Add porcini fluid and porcinis. Add chicken and mushrooms. Cook until chicken is done.
Serve over rice or noodles.
I used cream of mushroom soup as the base because I didn't want to spend huge amounts of time cooking a sauce down. Between the mushrooms in the soup, the mushrooms I added, and the porcinis, the sauce turned out amazingly rich and full of mushroom-y goodness.
I will confess I used a sparkling white wine because I had some left from dinner the night before. It was nicely crisp and dry without being sour and supported the mushroom flavor wonderfully. I think it also helped the sauce be a bit lighter, though I suspect that was mostly in my mind.
Peas work really nicely as a vegetable to serve with the sauce -- I thawed the peas and mixed them into the sauce on my plate. They gave wonderful little bursts of fresh sweetness in the sauce.