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Chicken Scallopine with Morels and Spring Vegetables

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings
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

Nutrition Information

  • calories 310
  • caloriesfromfat 30 %
  • fat 10.5 g
  • satfat 5.7 g
  • monofat 3.1 g
  • polyfat 0.8 g
  • protein 33 g
  • carbohydrate 15.4 g
  • fiber 3.9 g
  • cholesterol 94 mg
  • iron 4.1 mg
  • sodium 504 mg
  • calcium 52 mg

How to Make It

  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.