Porcini-dusted Chicken Scaloppine

yield4 portions

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.

What you will need

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

(Nutritional facts 113 calories, 6.82 g fat, 5.53 g carbohydrates, 6.97 g protein, 47 mg cholesterol, 474 mg sodium)


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