Porcini-Dusted Chicken Scaloppine

Well D and I have had this twice now. Pretty good. This time we had it with egg noodles. I don't recall what we had it with last time. Watch out for the serving size. It says something about 2 pieces, but it serves 4 and you only have 4 pieces of chicken. So I'm not sure what that is all about.

D says it is easy to make.

Porcini-Dusted Chicken Scaloppine

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.

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) (used baby bellas)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons reduced-fat sour cream (we used fat-free sour cream)
1 tablespoon minced fresh flat-leaf parsley (we used none)

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.

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.

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.

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

CALORIES 269 (25% from fat); FAT 7.3g (sat 2g,mono 3.1g,poly 1g); PROTEIN 43.2g; CHOLESTEROL 104mg; CALCIUM 49mg; SODIUM 469mg; FIBER 1.4g; IRON 2.6mg; CARBOHYDRATE 6.1g

Cooking Light, OCTOBER 2007