Oh boy... this is good
I made a quick chicken demi-glace this morning with 2oz of dark roux, a sachet, and 5-C brown chicken stock. Reduced to 2-C over medium heat.
Soaked the porcini's for an hour in warm water. Stuck with my blend of Creminis and Oyster 'shrooms, along with my dry marsala (I tossed the sweet marsalas).
This time I added the soaked porcinis, 2-T of the mushroom liquid, and replaced the final tablespoon of butter with 1-T of Heavy Cream. I can honestly say that hands down this is the best Marsala dish I've ever eaten!
I can't wait to try it with a couple veal chops and veal demi-glace.
So here are the final ratios I ended up with...
1-T + 1-t Butter
1 Chicken Breast Half - Butterflied & Separated
1-T Minced Shallot
1/3-C Sliced Cremini Mushrooms
1/3-C Oyster Mushrooms
1/4-C Rehydrated Dried Porcini Mushrooms
1/2-C Marsala Wine
2-T Porcini Soaking Broth
1-T Chicken Demi-Glace
1-T Heavy Cream
1-t Minced Parsley
Kosher Salt & Black Pepper
I had limited time today, so I just ate it with another hunk of baguette, but oh man...
I found that I didn't require 2-T of heavy cream at the end. One tablespoon was just right.