Porcini-Dusted Chicken Scaloppine

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 0.5 ounce porcini mushrooms dried
• 0.5 cup cooking wine dry white
• 0.5 cup less-sodium chicken broth fat-free
• 1 tablespoon flat-leaf parsley fresh minced
• 1  garlic clove minced
• 3 tablespoons cup heavy whipping cream sour reduced-fat
• 0.5 pound cultivated mushrooms wild sliced
• 1 tablespoon olive oil divided
• 0.5 teaspoon salt divided
• 2 tablespoons shallots minced ( 1)
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan

Directions

1. Place porcini mushrooms in a spice or coffee grinder; process until finely ground. Slice chicken breast halves in half horizontally.
2. Sprinkle chicken pieces with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Sprinkle both sides of chicken with porcini powder, shaking off excess powder.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
5. Add 4 chicken pieces to pan; cook 1 1/2 minutes on each side or until chicken is lightly browned and done.
6. Remove chicken from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining 4 chicken pieces.
7. Heat remaining 1 teaspoon oil over medium heat.
8. Add shallots and garlic to pan; cook 1 minute, stirring frequently.
9. 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.
10. Add broth to pan; simmer until liquid is reduced to 1/4 cup (about 5 minutes). Stir in sour cream; cook 1 minute.
11. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and parsley.