Remove the chicken tenderloin, the thin, tapering piece of meat on the lower

edge of the breast, from each breast half and freeze for another use. Pound

each breast between wax paper to a thickness of ¼-inch.

Combine flour, salt, and pepper on a plate. Press the chicken breasts into

the mixture, coating them evenly all over and shaking off any excess. When

the plate is completely covered with one layer of chicken breasts, cover them

with a sheet of wax paper to hold the next layer.

In a nonstick skillet, heat the oil over moderately-high heat for 1 minute. Add

breasts and cook about 3 minutes on each side; do not overcook. Transfer the

breasts to a heated platter.

Return the pan to high heat and stir in the porcini powder, rosemary, and pine nuts. The will start to smoke quickly. Immediately pour in the wine and boil until reduced by half, about 2-3 minutes. Add the chicken broth, bring to a boil and boil until thickened. Return the reserved chicken to the pan and reheat it in the sauce for 1 minute. Transfer the chicken and sauce to a serving platter.

*Note: Grind 1/4- to 1/2-ounce dried porcini mushrooms in a small processor or coffee mill to a powder consistency.