1 ounce dried porcini mushrooms

1/2 cup water

1 tablespoon butter

1 tablespoon olive oil

2 1/2 pounds chicken pieces skinned if desired

1/2 cup dry white wine

1/2 cup fresh tomato chopped

Sliced fresh tomatoes optional Freshly grated Parmesan cheese optional Fresh herb (basil or thyme) snipped optional

Rinse and drain dried mushrooms. Soak mushrooms in the warm water for 20 to 30 minutes. Drain mushrooms, reserving liquid. Coarsely chop mushrooms; set aside.

In a 12" skillet heat butter and olive oil over medium high heat. Add chicken pieces and cook about 10 minutes or until browned on both sides. (Add more oil, if necessary.)

Add wine, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer, uncovered, for about 5 minutes or until most of the wine is evaporated. Add mushrooms and chopped tomatoes. Slowly add reserved mushroom liquid. Cover skillet; reduce heat to low. Simmer for 15 to 20 minutes of until chicken is tender and no longer pink. Transfer chicken to a warm platter.

For sauce, skim fat from mixture in skillet. Bring to a boil; boil for about 5 minutes or until desired consistency. Pour over chicken. Serve with tomatoes sprinkled with freshly grated Parmesan and herb(s).