Porcini Dusted Chicken Scaloppine Recipe

Name: Porcini Dusted Chicken Scaloppine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: Dried Porcini Mushrooms; Boneless Skinless Chicken Breast Halves; 1/4 teaspoon salt; Olive Oil; 2 shallots, finely chopped; Garlic Clove; Wild Mushrooms; Dry White Wine; Fat Free Low Sodium Chicken Broth; Low Fat Sour Cream; Flat Leaf Parsley

Indulge in this elegant yet easy Porcini Dusted Chicken Scaloppine recipe! Thinly sliced chicken breasts are delicately coated in earthy porcini mushrooms, pan-seared to perfection, and then smothered in a rich and creamy mushroom sauce. A light yet flavorful dish, perfect for a weeknight dinner or a special occasion. (Approx. 269 calories, 7.3g fat, 2g saturated fat, 6.1g carbs, 469mg sodium per serving).

Prep Time 15 mins

Cook Time 30 mins

Calories 235.5 kcal

Protein 56g

Rating 3.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Porcini Dusted Chicken Scaloppine

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How to Make Porcini Dusted Chicken Scaloppine

Finely grind 1 tablespoon dried porcini mushrooms using a spice or coffee grinder.
Slice two chicken breasts in half horizontally to create four thinner cutlets.
Season chicken cutlets on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Sprinkle both sides of each chicken cutlet with the porcini powder, gently shaking off any excess.
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
Add chicken cutlets to the skillet and cook for 1 1/2 minutes per side, or until lightly browned and cooked through.
Remove chicken from skillet and set aside, keeping warm.
Repeat steps 5-7 until all chicken cutlets are cooked.
Add 1 teaspoon olive oil to the skillet.
Add 2 finely chopped shallots and 2 cloves minced garlic to the skillet. Cook for 1 minute, stirring frequently.
Add 3 cups sliced cremini mushrooms to the skillet and cook for 5 minutes, or until the liquid evaporates, stirring occasionally.
Add 1/2 cup dry white wine to the skillet, scraping up any browned bits from the bottom.
Increase heat to medium-high.
Cook for 2 minutes, or until the liquid almost evaporates.
Add 1/2 cup chicken broth to the skillet and simmer until the mixture is reduced to 1/4 cup.
Stir in 1/2 cup sour cream and cook for 1 minute, or until heated through.
Remove from heat.
Season the sauce with salt and pepper to taste and stir in 1 tablespoon chopped fresh parsley.
Serve the chicken cutlets topped with the creamy mushroom sauce.