Chicken with Porcini Mushroom Sauce

Ingredients

• 0.5 ounce porcini mushrooms dried
• 0.3 cup vermouth dry
• 1 small garlic clove minced
• 0.1 teaspoon coarsely ground pepper 
• 0.3 cup low-salt chicken broth 
• 2 teaspoons olive oil 
• 2 tablespoons seasoned bread crumbs 
• 16 ounce skinned 
• 1 tablespoon tomato paste 
• 0.7 cup water boiling

Equipment

• bowl
• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Combine mushrooms and boiling water in a bowl; cover and let stand 20 minutes.
2. Drain mushrooms, reserving 1/3 cup liquid. Rinse and chop mushrooms. Strain the reserved mushroom liquid into a bowl; add chopped mushrooms, broth, and next 3 ingredients, stirring well. Set aside.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add chicken; cook 3 minutes on each side or until browned.
6. Add vermouth, and cook 1 minute.
7. Add mushroom mixture; reduce heat to medium, and cook for 10 minutes or until chicken is done.
8. Note: Dried porcini mushrooms are available in large supermarkets. You can substitute dried shiitake mushrooms; remove stems after soaking.