Chicken with Porcini Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 ounce dried porcini mushrooms |
2/3 cup boiling water |
1/3 cup low-salt chicken broth |
1 tablespoon tomato paste |
1/8 teaspoon coarsely ground pepper |
1 small garlic clove, minced |
4 (4-ounce) skinned, boned chicken breast halves |
2 tablespoons seasoned breadcrumbs |
2 teaspoons olive oil |
1/4 cup dry vermouth |
Directions:
1. Combine mushrooms and boiling water in a bowl; cover and let stand 20 minutes. Drain mushrooms, reserving 1/3 cup liquid. Rinse and chop mushrooms. Strain the reserved mushroom liquid into a bowl; add chopped mushrooms, broth, and next 3 ingredients, stirring well. Set aside.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add vermouth, and cook 1 minute. Add mushroom mixture; reduce heat to medium, and cook for 10 minutes or until chicken is done.
4. Note: Dried porcini mushrooms are available in large supermarkets. You can substitute dried shiitake mushrooms; remove stems after soaking.
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