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.
I was super excited when i came across this recipe then i started making it and started to think this is going to be horrible it smelled gross to me and i just didnt think it would be good. now not only do i like it but my kids do to!! costly but great i used regular onions that i cooked in butter instead of scallions.
This was delicious. I didn't use morels, but instead I used a dried mushroom mix. I also sauteed 8 oz of Cremini mushrooms after cooking the chicken, before adding the asparagus to the pan. All in all, it was fast and easy!
I was completely underwhelmed by this. I got great reactions from my guests, but have gotten equally great -- if not moreso -- reactions to a good quality meatloaf. For the price, I think it's only average.