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).