Chicken Scallopine With Morels and Spring Vegetables

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 4

Cooking Light April 2002

Ingredients:

1 cup reduced-sodium fat-free chicken broth

1/2 cup dry sherry

1 ounce dried morel

4 (4 ounce) boneless skinless chicken breast halves

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

2 tablespoons all-purpose flour

1 tablespoon porcini mushroom, powder

1 tablespoon butter

sliced asparagus

1 cup green peas

1/4 cup whipping cream

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1 teaspoon chopped fresh tarragon

Directions:

1. Bring chicken broth and sherry to a boil in a small saucepan; add morels. Remove from heat; cover and let stand for 30 minutes. Drain mushrooms in a cheesecloth-lined sieve over a bowl, reserving soaking liquid. Rinse mushrooms; drain.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
3. Combine flour and Porcini Powder in a shallow dish. Dredge chicken in flour mixture. Melt butter in large nonstick skillet over medium-high heat.
4. Add chicken; cook 1 minute on each side or until golden. Remove from pan.
5. Add mushroom soaking liquid and asparagus to pan; cook until liquid is reduced to 1/4 cup (about 5 minutes). Add chicken, peas, and remaining ingredients to pan; cook 5 minutes or until sauce thickens.

By RecipeOfHealth.com