Porcini-Dusted Chicken Scaloppine

Randy Mayor; Jan Gautro

This dish puts dried porcini mushroom powder to use as a flavorful coating for chicken cutlets. If fresh porcini or chanterelle mushrooms are available, use them for the sauce. Serve with steamed haricots verts and garlic mashed potatoes.

Yield: 4 servings (serving size: 2 chicken pieces, about 1 1/2 tablespoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 25%
  • Fat: 7.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1g
  • Protein: 43.2g
  • Carbohydrate: 6.1g
  • Fiber: 1.4g
  • Cholesterol: 104mg
  • Iron: 2.6mg
  • Sodium: 469mg
  • Calcium: 49mg

Ingredients

  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon olive oil, divided
  • 2 tablespoons minced shallots (about 1)
  • 1 garlic clove, minced
  • 3 cups sliced wild or cultivated mushrooms (about 1/2 pound)
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 3 tablespoons reduced-fat sour cream
  • 1 tablespoon minced fresh flat-leaf parsley

Preparation

  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.
  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.
  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.
Note:

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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