Chicken Scallopine with Morels and Spring Vegetables

Chicken Scallopine with Morels and Spring Vegetables Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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.

Amy Farges,

Cooking Light

April 2002
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