This recipe was simple to make. The chicken is lightly browned in a skillet. Wine is then added to the pan and the yummy bits are scraped up and stirred with a spoon. Next, chopped reconstituted Porcini mushrooms, tomatoes, and the filtered soaking water from the mushrooms are added to the pan. The chicken simmers over low heat until the dark meat is tender. The whole dish cooks down and makes a sauce/gravy with a great consistency. A little butter is swirled into the sauce/gravy for the finishing touch. If you are a fan of smothered chicken, try this Italian version for a change of pace. The Porcini’s add a nice earthiness to the sauce/gravy without overpowering the chicken.