Chicken Scallopine with Morels and Spring Vegetables

Chicken Scallopine with Morels and Spring Vegetables
Photo by Becky Luigart-Stayner


  • 1 cup fat-free, less-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 1 ounce dried morels
  • ¼ cup whipping cream
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • + 8 more ingredients
    • 4 (4-ounce) skinless, boneless chicken breast halves
    • ½ teaspoon kosher salt
    • 1 tablespoon Porcini Powder
    • 1 cup (1-inch) sliced asparagus
    • 1 cup fresh or frozen petite green peas, thawed
    • 1 tablespoon butter
    • 2 tablespoons chopped fresh parsley
    • ½ cup dry sherry

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. Place each chicken breast half between 2 sheets of heavy-duty...

View full recipe at My Recipes


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