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Porcini-Dusted Chicken Scaloppine
by laticia jefferson
serves: 4
  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:
  1/2 cup   dried porcini mushrooms (about 1/2 ounce)
  4 6oz   skinless, boneless chicken breast halves
  1/2 tsp   salt, divided
  1/4 tsp   freshly ground black pepper, divided
  1 tbsp   olive oil, divided
  2 tbsp   minced shallots (about 1)
  1   garlic clove, minced
  3 cups   sliced wild or cultivated mushrooms (about 1/2 pound)
  1/2 cup   dry white wine
  1/2 cup   fat-free, less-sodium chicken broth
  3 tbsp   reduced-fat sour cream
  1 tbsp   minced fresh flat-leaf parsley
Directions:
  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.