Chicken with Porcini Mushroom Sauce

recipe

Yield:

4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 182
Caloriesfromfat 20 %
Fat 4 g
Satfat 0.7 g
Monofat 2 g
Polyfat 0.5 g
Protein 27.5 g
Carbohydrate 7 g
Fiber 0.6 g
Cholesterol 66 mg
Iron 1.3 mg
Sodium 184 mg
Calcium 20 mg

Ingredients

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

Preparation

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.

Note:

Jean Kressy,

Cooking Light

January 1995
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