Porcini Chicken Scaloppine with Pasta and Gelato
by Jes Mostek
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***Accompany the Chicken Scaloppine with cooked pasta topped with freshly grated Parmesan (and a bit of olive oil or butter, if desired) and salt & pepper to taste. Follow the meal with a light Gelato or Sorbet.
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In addition to the recipe, you will also need the following for this meal:
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1 box.
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angel-hair pasta
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1 block
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Parmesan cheese
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1 container
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Gelato or Sorbet
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Recipe:
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Porcini-Dusted Chicken Scaloppine
by laticia jefferson
serves: 4
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This dish puts dried porcini mushroom powder to use as a flavorful coating for chicken cutlets. If fresh porcini or chanterelle mushrooms are available, use them for the sauce. Serve with steamed haricots verts and garlic mashed potatoes.
(serving size: 2 chicken pieces, about 1 1/2 tablespoons sauce)
Nutritional Information
Calories:269 (25% from fat)
Fat:7.3g (sat 2g,mono 3.1g,poly 1g)
Protein:43.2g
Carbohydrate:6.1g
Fiber:1.4g
Cholesterol:104mg
Iron:2.6mg
Sodium:469mg
Calcium:49mg
Cynthia Nims, Cooking Light, OCTOBER 2007 |
| Ingredients: |
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1/2 cup |
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dried porcini mushrooms (about 1/2 ounce) |
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4 6oz |
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skinless, boneless chicken breast halves |
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1/2 tsp |
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salt, divided |
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1/4 tsp |
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freshly ground black pepper, divided |
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1 tbsp |
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olive oil, divided |
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2 tbsp |
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minced shallots (about 1) |
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1 |
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garlic clove, minced |
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3 cups |
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sliced wild or cultivated mushrooms (about 1/2 pound) |
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1/2 cup |
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dry white wine |
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1/2 cup |
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fat-free, less-sodium chicken broth |
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3 tbsp |
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reduced-fat sour cream |
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1 tbsp |
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minced fresh flat-leaf parsley |
| Directions: |
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Preparation
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 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 chicken pieces to pan; cook 1 1/2 minutes on each side or until chicken is lightly browned and done. Remove chicken from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining 4 chicken pieces.
Heat remaining 1 teaspoon oil over medium heat. Add shallots and garlic to pan; cook 1 minute, stirring frequently. Add 3 cups mushrooms; cook 5 minutes or until liquid evaporates, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Increase heat to medium-high; cook 2 minutes or until liquid almost evaporates. Add broth to pan; simmer until liquid is reduced to 1/4 cup (about 5 minutes). Stir in sour cream; cook 1 minute. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and parsley.
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