INGREDIENTS

  • 1/2 ounce dried porcini mushrooms (about 1/2 cup)
  • 4 boneless skinless chicken breast halves
  • 1/2 teaspoon salt , divided
  • 1 tablespoon olive oil , divided
  • 2 tablespoons minced shallots (about 1)
  • 1 garlic clove , minced
  • 3 cups sliced wild mushrooms (or cultivated approx 1/2 lb)
  • 1/2 cup dry white wine
  • 1/2 cup fat-free low-sodium chicken broth
  • 3 tablespoons low-fat sour cream
  • 1 tablespoon minced fresh flat leaf parsley

DIRECTIONS

  1. Place Porcini in a spice or coffee grinder, process until finely ground.
  2. Slice chicken breasts halves in half horizontolly.Sprinkle chicken with 1/4 tsp salt abnd pepper.Sprinkle both sides with porcini powder, shaking off excess.
  3. Heat 1 tsp oil in a large non stick skillet over medium high.Add chicken pieces to pan, cook 1 1/2 minutes a side or until lightly browned and done.Remove from pan, keep warm. repeat untill all are done.
  4. Heat remaining tsp or so of oil in pan.Add shallots and garlic, cook 1 minute stirring.Add 3 cups mushrooms, cook 5 minutes until liquid evaporates, stirring occasionally.Add wine, scraping brown bits to loosen.Increase heat to medium high. ciook 2 minutes until liquid almost evaporates.
  5. Add broth to pan, simmer until mixture is reduced to 1/4 cup (about 5 minutes).Stir in sour cream, cook 1 minute.Remove from heat. add salt, pepper and parsley.
  6. Serve spooning sauce over.