Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
4 servings

Morels have a spongy texture that's perfect for soaking up the sherry-cream sauce. After rehydrating, be sure to rinse the mushrooms well to remove any grit or dirt.

How to Make It

Step 1

Bring chicken broth and sherry to a boil in a small saucepan; add morels. Remove from heat; cover and let stand for 30 minutes. Drain mushrooms in a cheesecloth-lined sieve over a bowl, reserving soaking liquid. Rinse mushrooms; drain.

Step 2

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Combine flour and Porcini Powder in a shallow dish. Dredge chicken in flour mixture. Melt butter in large nonstick skillet over medium-high heat. Add chicken; cook 1 minute on each side or until golden. Remove from pan.

Step 3

Add mushroom soaking liquid and asparagus to pan; cook until liquid is reduced to 1/4 cup (about 5 minutes). Add chicken, peas, and remaining ingredients to pan; cook 5 minutes or until sauce thickens.

Ratings & Reviews

smurdoch's Review

tashamamii3
May 19, 2013
N/A

LightenUp99's Review

Breecanna
May 10, 2011
N/A

tashamamii3's Review

doonette
March 25, 2011
I was super excited when i came across this recipe then i started making it and started to think this is going to be horrible it smelled gross to me and i just didnt think it would be good. now not only do i like it but my kids do to!! costly but great i used regular onions that i cooked in butter instead of scallions.

dorothyb's Review

LightenUp99
March 25, 2011
This was delicious. I didn't use morels, but instead I used a dried mushroom mix. I also sauteed 8 oz of Cremini mushrooms after cooking the chicken, before adding the asparagus to the pan. All in all, it was fast and easy!

doonette's Review

Emscot20
March 31, 2010
I was completely underwhelmed by this. I got great reactions from my guests, but have gotten equally great -- if not moreso -- reactions to a good quality meatloaf. For the price, I think it's only average.

Breecanna's Review

dorothyb
March 23, 2010
I made this recipe last spring and it was fantastic. I had some porcini powder left over to make scallopine another time. Pricey ingredients, but worth it.

Emscot20's Review

smurdoch
January 08, 2010
A favorite! It's very easy to make and I frequently substitute fresh mushrooms for the dry. I also use Fat-Free Half and Half to lighten the recipe further. It's a quick, impressive dinner.