Ingredients

• 8 ounces skinless, boneless chicken breast, cut into strips
• 1 teaspoon porcini powder
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 cup assorted sliced mushrooms (such as crimini and oyster)
• 1/4 cup drained canned white beans
• 1 garlic clove, minced
• Pinch of minced fresh rosemary
• 1/2 cup low-salt chicken broth
• 1 tablespoon Marsala
• 2 tablespoons truffle butter
• 1 tablespoon unsalted butter
• Orzo or steamed rice
• Ingredient info:Porcini powder and truffle butter can be found at specialty foods stores and online at fungusamongus.com. Porcini powder can also be made by grinding dried porcini in a spice mill.

Instructions

1. Season chicken with porcini powder, salt, and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Sauté chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate.
2. Heat remaining 1 tablespoon oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3-4 minutes. Stir in truffle butter and unsalted butter.
3. Serve chicken and sauce over orzo or steamed rice.