Ingredients
- 1 oz. Dried Porcini Mushrooms
- 8 oz. Fresh White Mushrooms
- 4 Chicken Breast Halves, Skinned
- Flour For Dredging
- Salt & Pepper
- 3 Tablespoons Olive Oil
- 2/3 Cup Dry Marsala Wine
- 1/4 Cup Fresh Chopped Parsley
Preparation
Preheat an outdoor grill for high heat, and lightly oil grate.
In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.
