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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Chicken Scallopine with Morels and Spring Vegetables

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.

Cooking Light APRIL 2002

  • Yield: 4 servings

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.

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 30%
  • Fat: 10.5g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 33g
  • Carbohydrate: 15.4g
  • Fiber: 3.9g
  • Cholesterol: 94mg
  • Iron: 4.1mg
  • Sodium: 504mg
  • Calcium: 52mg
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Chicken Scallopine with Morels and Spring Vegetables recipe

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