Chicken Scallopine with Morels and Spring Vegetables

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

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.