Yield
4 servings (serving size: 2 chicken pieces, about 1 1/2 tablespoons sauce)
Randy Mayor; Jan Gautro

How to Make It

Step 1

Place porcini mushrooms in a spice or coffee grinder; process until finely ground. Slice chicken breast halves in half horizontally. Sprinkle chicken pieces with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle both sides of chicken with porcini powder, shaking off excess powder.

Step 2

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 chicken pieces to pan; cook 1 1/2 minutes on each side or until chicken is lightly browned and done. Remove chicken from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining 4 chicken pieces.

Step 3

Heat remaining 1 teaspoon oil over medium heat. Add shallots and garlic to pan; cook 1 minute, stirring frequently. Add 3 cups mushrooms; cook 5 minutes or until liquid evaporates, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Increase heat to medium-high; cook 2 minutes or until liquid almost evaporates. Add broth to pan; simmer until liquid is reduced to 1/4 cup (about 5 minutes). Stir in sour cream; cook 1 minute. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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