Chicken Scallopine with Morels and Spring Vegetables

Morels have a spongy texture that's perfect for soaking up the sherry-cream sauce. After rehydrating, be sure to rinse the mushrooms well to remove any grit or dirt.

Yield: 4 servings

Ingredients

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

Preparation

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 plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Combine flour and Porcini Powder in a shallow dish. Dredge chicken in flour mixture. Melt butter in large nonstick skillet over medium-high heat. Add chicken; cook 1 minute on each side or until golden. Remove from pan.

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.

Nutritional Information

Calories:

310 (30% from fat)

Fat:

10.5g (sat 5.7g,mono 3.1g,poly 0.8g)

Protein:

33g

Carbohydrate:

15.4g

Fiber:

3.9g

Cholesterol:

94mg

Iron:

4.1mg

Sodium:

504mg

Calcium:

52mg