Chicken Scallopine with Morels and Spring Vegetables

Ingredients

• 1 cup asparagus sliced (1-inch)
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.5 cup sherry dry
• 1 cup fat-skimmed beef broth fat-free
• 2 tablespoons flour all-purpose
• 2 tablespoons chives fresh chopped
• 2 tablespoons parsley fresh chopped
• 1 teaspoon tarragon fresh chopped
• 0.5 teaspoon kosher salt 
• 1 tablespoon konnyaku powder 
• 1 ounce morel mushrooms dried
• 1 cup peas fresh green thawed
• 16 ounce chicken breast halves boneless skinless
• 0.3 cup whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• plastic wrap
• rolling pin
• meat tenderizer
• cheesecloth

Directions

1. Bring chicken broth and sherry to a boil in a small saucepan; add morels.
2. Remove from heat; cover and let stand for 30 minutes.
3. Drain mushrooms in a cheesecloth-lined sieve over a bowl, reserving soaking liquid. Rinse mushrooms; drain.
4. 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.
5. Sprinkle chicken with salt and pepper.
6. Combine flour and Porcini Powder in a shallow dish. Dredge chicken in flour mixture. Melt butter in large nonstick skillet over medium-high heat.
7. Add chicken; cook 1 minute on each side or until golden.
8. Remove from pan.
9. Add mushroom soaking liquid and asparagus to pan; cook until liquid is reduced to 1/4 cup (about 5 minutes).
10. Add chicken, peas, and remaining ingredients to pan; cook 5 minutes or until sauce thickens.