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Chicken with Porcini Mushroom Sauce

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Note: Dried porcini mushrooms are available in large supermarkets. You can substitute dried shiitake mushrooms; remove stems after soaking.