I’ve had this recipe bookmarked for awhile, and I’m not sure why I hadn’t made it previously – but I’m glad I finally did! It was so good – definitely a keeper!
And the best test of how good it was? Stas liked it – even with the mushroom sauce. Actually, that was his favorite part!
This recipe uses dried mushrooms. Dried mushrooms are readily available in most supermarkets. You’ll find them in the produce department. If you don’t see them, ask an employee.
Porcini-Dusted Chicken Scaloppine
from Cooking Light, October 2007
- 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… I used baby bella mushrooms)
- 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
1. Place porcini mushrooms in a spice or coffee grinder; process until finely ground. Transfer to a large plate and set aside.
2. Place a layer of plastic wrap over the chicken breasts and pound them to even thickness using a meat mallet. Sprinkle chicken pieces with 1/4 teaspoon salt and 1/8 teaspoon pepper. Then dredge them in the porcini powder, shaking off the excess.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the 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.
4. Heat remaining 1 teaspoon oil over medium heat. Add shallots and garlic to pan; cook 1 minute, stirring frequently.
5. Add 3 cups mushrooms; cook 5 minutes or until liquid evaporates, stirring occasionally.
6. 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).
7. Stir in sour cream; cook 1 minute. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and parsley.
(Each serving is 6 Weight Watchers points.)
I served it with boiled potatoes garnished with chives and fresh tomatoes. For wine, I used the same wine I used in cooking… my current favorite, Nobilo 2008 Sauvignon Blanc: