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Chicken Scallopine with Morels and Spring Vegetables

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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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