Porcini-Dusted Chicken Scaloppine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish puts dried porcini mushroom powder to use as a flavorful coating for chicken cutlets. If fresh porcini or chanterelle mushrooms are available, use them for the sauce. Serve with steamed haricots verts and garlic mashed potatoes. Ingredients:
1/2 cup dried porcini mushrooms (about 1/2 ounce) |
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
1 tablespoon olive oil, divided |
2 tablespoons minced shallots (about 1) |
1 garlic clove, minced |
3 cups sliced wild or cultivated mushrooms (about 1/2 pound) |
1/2 cup dry white wine |
1/2 cup fat-free, less-sodium chicken broth |
3 tablespoons reduced-fat sour cream |
1 tablespoon minced fresh flat-leaf parsley |
Directions:
1. Place porcini mushrooms in a spice or coffee grinder; process until finely ground. Slice chicken breast halves in half horizontally. Sprinkle chicken pieces with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle both sides of chicken with porcini powder, shaking off excess powder.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 chicken pieces to pan; cook 1 1/2 minutes on each side or until chicken is lightly browned and done. Remove chicken from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining 4 chicken pieces.
3. Heat remaining 1 teaspoon oil over medium heat. Add shallots and garlic to pan; cook 1 minute, stirring frequently. Add 3 cups mushrooms; cook 5 minutes or until liquid evaporates, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Increase heat to medium-high; cook 2 minutes or until liquid almost evaporates. Add broth to pan; simmer until liquid is reduced to 1/4 cup (about 5 minutes). Stir in sour cream; cook 1 minute. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and parsley.
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