Porcini-Dusted Chicken Scaloppine Recipe

Name: Porcini-Dusted Chicken Scaloppine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
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354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Porcini-Dusted Chicken Scaloppine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Porcini-Dusted Chicken Scaloppine

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