Chicken Scallopine with Morels and Spring Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Morels have a spongy texture that's perfect for soaking up the sherry-cream sauce. After rehydrating, be sure to rinse the mushrooms well to remove any grit or dirt. Ingredients:
1 cup fat-free, less-sodium chicken broth |
1/2 cup dry sherry |
1 ounce dried morels |
4 (4-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons all-purpose flour |
1 tablespoon porcini powder |
1 tablespoon butter |
1 cup (1-inch) sliced asparagus |
1 cup fresh or frozen petite green peas, thawed |
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. Combine flour and Porcini Powder in a shallow dish. Dredge chicken in flour mixture. Melt butter in large nonstick skillet over medium-high heat. Add chicken; cook 1 minute on each side or until golden. Remove from pan.
3. 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.
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