Credit: Photo By John Anderson

Mushroom Crusted Chicken Breast

Betsy Johnston, Tocai (601 W. Sixth, 457-8880)

Chef Betsy Johnston works closely with owner/sommelier Anthony Garcia to perfectly pair food and wine at Tocai. This hearty dish features their most popular fall menu item, a pan-seared chicken breast covered in a crust made from aromatic morels and porcini mushrooms ground with breadcrumbs resting on a bed of homemade whole wheat fettuccini. The rich sauce of pan jus, roasted root vegetables, and chicken stock is accented with truffle oil, and the dish is finished with salty ricotta salata. Garcia will gladly suggest just the right wine to complement it.

This article appears in November 17 • 2000.

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