My Only Recipe Book

Ingridients:

2 or 3 dried porcini mushrooms (each the size of a quarter would be nice, or bits and pieces to equal that)
boiling water to cover the mushrooms
a couple tablespoons of chicken broth or bouillon
1 tablespoon of capers, drained
the zest of half an orange
1 tablespoon butter
1 tablespoon olive oil
1/3 pound fresh chicken stir-fry meat OR 1 skinless chicken breast, pounded
the juice of half an orange
1/2 a small anchovy fillet, mashed, or 1/ 2 teaspoon anchovy paste
salt and pepper to taste

Procedure:

Put the dried mushrooms in a Pyrex cup and just cover with boiling water. Set aside to soak while you prep the remaining ingredients.

In a small saucepan, simmer the broth, capers, and orange peel. Chop the rehydrated mushrooms and add to the saucepan. Save a couple of tablespoons of the mushroom water for a later task (make sure it's not gritty). Let the sauce simmer for about 10 minutes and then move on to the next task.

In a saute pan, skillet or small wok, heat the butter and the oil until very hot. Add the chicken stir fry, brown quickly for just a few minutes and remove with tongs OR add the chicken breast and cook about 5 minutes per side until browned. Remove the chicken.

Let the hot fat and chicken juices reduce for a couple of minutes. Then, over high heat, return the chicken to the pan and add the sauce. Add the orange juice. Cook until chicken is cooked through and sauce has reduced even further, turning the chicken from time to time.

Remove chicken once more. Stir anchovy paste into a couple tablespoons of the reserved mushroom water and add to pan. Let the sauce bubble for a minute or two. Return the chicken to the pan, turn it a few times, and serve with plenty of the sauce on a good sticky rice or couscous. Good ol' reliable steamed broccoli on the side would be nice. Chocolate for dessert.