Chicken Scallopine With Morels And Spring Vegetables

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup reduced-sodium fat-free chicken broth
• 1/2 cup dry sherry
• 1 ounce dried morel
• 4 (4 ounce) boneless skinless chicken breast halves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon porcini mushroom, powder
• 1 tablespoon butter
• sliced asparagus
• 1 cup green peas
• 1/4 cup whipping cream
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 teaspoon chopped fresh tarragon

Recipe

• 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.
• 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.
• 3 combine flour and porcini powder in a shallow dish. dredge chicken in flour mixture. melt butter in large nonstick skillet over medium-high heat.
• 4 add chicken; cook 1 minute on each side or until golden. remove from pan.
• 5 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.