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Porcini-Dusted Chicken Scaloppine

Porcini-Dusted Chicken Scaloppine
Photo by Randy Mayor

Ingredients

  • ½ cup dry white wine
  • ¼ teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 garlic clove, minced
  • 2 tablespoons minced shallots (about 1)
  • 1 tablespoon minced fresh flat-leaf parsley
  • ½ teaspoon salt, divided
  • + 5 more ingredients
    • 3 cups sliced wild or cultivated mushrooms (about 1/2 pound)
    • 3 tablespoons reduced-fat sour cream
    • ½ cup dried porcini mushrooms (about 1/2 ounce)
    • 1 tablespoon olive oil, divided
    • ½ cup fat-free, less-sodium chicken broth

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 teaspo...

View full recipe at My Recipes

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