Falling for chicken, mushrooms

I don’t have to glance at my calendar or look outside at the trees with their multihued foliage to know that fall is in full swing in Massachusetts.

The phone calls and e-mails from friends, telling me that they will be in our area in October prime time for leaf-peeping, remind me that a new season has arrived. Nowhere in the country is autumn more celebrated than in New England and, as a result, it has become a time when my husband and I entertain frequently.

In a single week, we received an e-mail from a couple in Chicago with dates for an upcoming visit. Our son and daughter-in-law and their 2-year-old, who live in Boston, also called to say they would be out our way and would like to stay for supper. And this was just the beginning.

Since many of these visits are last-minute, I look for simple main courses that can be prepared quickly to anchor company meals. Sauteed chicken breasts with wild mushrooms, a dish I recently created, falls into this category.

Dried mushrooms are soaked in hot water until softened and plumped.

Then boneless chicken breasts (purchased already pounded thin at a local supermarket) are rubbed with thyme, sage, coarse salt and freshly ground pepper and sauteed a few minutes until golden brown. For a speedy sauce, I add chicken broth, light cream, soaking liquid from the mushrooms and grated Parmesan cheese to the skillet. Next, I whisk the mixture until it thickens slightly and finally I stir in the mushrooms.

These juicy chicken breasts, napped with the delectable sauce, make a distinctive entree that pairs well with many accompaniments. Serve them with wild or brown rice (or with a combination of hearty grains) and green beans.

Offer them with glazed carrots and mashed potatoes.

Or try them with polenta and sauteed broccoli rabe for a memorable fall dinner.

Sauteed chicken breasts with wild mushrooms

1½ to 13/4 ounces (about 13/4 cups) mixed dried mushrooms such as porcini, oyster and shiitake

1 tablespoon dried thyme leaves (don’t use powdered thyme)

2 teaspoons dried sage leaves, crushed (don’t use powdered sage)

Coarse salt and freshly ground black pepper

4 boneless, skinless whole chicken breasts (total weight about 11/3 pounds), pounded to 1/4- to ½-inch thick (see note)

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