Chicken with Porcini Mushroom Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 20%
  • Fat: 4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 27.5g
  • Carbohydrate: 7g
  • Fiber: 0.6g
  • Cholesterol: 66mg
  • Iron: 1.3mg
  • Sodium: 184mg
  • Calcium: 20mg


  • 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


  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.
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