Chicken Scallopine with Morels and Spring Vegetables
By Jcassatly
Ingredients
- 1 c. chick broth
- 1/2 c. dry sherry
- 1 oz dried morels
- 4 (4 oz skinless, boneless chicken breasts)
- 2 tbl. four
- 1 tbl. porcini powder
- 1 tbl butter
- 1 c. asparagus (sliced)
- 1 c. frozen peas (fresh)
- 1/4 c. whipping cream
- 2 tbl. parsley chopped
- 2 tbl chives chopped
- 1 tsp taragon
Details
Servings 4
Preparation
Step 1
1. bring chicken broth and sherry to a boil and add morels. Remove from heat and let stand for 30 minutes.
2. drain mushrooms in a cheesecloth lined sieve over bowl. Reserve the liquid. Rinse and drain mushrooms.
3. Put chicken breasts between plastic wrap and pound to flatten, until 1/4 inch thick. sprinkle with salt and pepper. Combine flour and porcini powder in a shallow dish. dredge chicken in flour mixture.
4. melt butter in pan. Add chicken; cook 1 minute on each side. Remove.
5. add mushroom soaking liquid and asparagus to pan and cook until the liquid reduces to 1/4 c. add chicken, peas, and remaining ingredients to pan and cook, 5 minutes or until sauce thickens.
serve with rice
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