Chicken Scallopine with Morels and Spring Vegetables

Photo by Becky Luigart-Stayner
Ingredients
- 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...
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