4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
1/2 ounce dried porcini mushrooms
2/3 cup boiling water
1/3 cup low-salt chicken broth
1 tablespoon tomato paste
1/8 teaspoon coarsely ground pepper
1 small garlic clove, minced
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons seasoned breadcrumbs
2 teaspoons olive oil
1/4 cup dry vermouth
How to Make It
Combine mushrooms and boiling water in a bowl; cover and let stand 20 minutes. Drain mushrooms, reserving 1/3 cup liquid. Rinse and chop mushrooms. Strain the reserved mushroom liquid into a bowl; add chopped mushrooms, broth, and next 3 ingredients, stirring well. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add vermouth, and cook 1 minute. Add mushroom mixture; reduce heat to medium, and cook for 10 minutes or until chicken is done.
Note: Dried porcini mushrooms are available in large supermarkets. You can substitute dried shiitake mushrooms; remove stems after soaking.