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Porcini Dusted Chicken Scaloppine

Difficulty:Easy

Ingredients

  • ■   salt
  • ■   4 oz ground black pepper
  • ■   olive oil
  • ■   minced shallots
  • ■   4 oz garlic clove
  • ■   16 oz (1 lb) mushrooms
  • ■   fat-free, less-sodium chicken broth

Description

1/2 ounce porcini powder 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 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. 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. 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.

  • 1. Slice chicken breast halves in half horizontally.
  • 2. Sprinkle chicken pieces with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • 3. Sprinkle both sides of chicken with porcini powder, shaking off excess powder.
  • 4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  • 5. Add 4 chicken pieces to pan; cook 1 1/2 minutes on each side or until chicken is lightly browned and done.
  • 6. Remove chicken from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining 4 chicken pieces.
  • 7. Heat remaining 1 teaspoon oil over medium heat.
  • 8. Add shallots and garlic to pan; cook 1 minute, stirring frequently.
  • 9. Add 3 cups mushrooms; cook 5 minutes or until liquid evaporates, stirring occasionally.
  • 10. Stir in wine, scraping pan to loosen browned bits.
  • 11. Increase heat to medium-high; cook 2 minutes or until liquid almost evaporates.
  • 12. Add broth to pan; simmer until liquid is reduced to 1/4 cup (about 5 minutes).
  • 13. Stir in sour cream; cook 1 minute.
  • 14. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and parsley.

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