Ingredients:
1/2 cup dried porcini mushrooms
4 (6 ounce) skinless, boneless chicken beast halves
4 teaspoons all-purpose flour, divided
3/4 teaspoon salt, divivded
1/4 teaspoon freshly ground black pepper
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| Served here with mashed potatoes and green beans |
1/2 cup chopped onion
1/4 teaspoon crushed red pepper
5 garlic cloves, thinly sliced
11/2 cups thinly sliced shiitake mushroom caps
11/2 cups thinly sliced button mushrooms
1 teaspoon dried oregano
1/2 cup dry Marsala wine
2/3 cup fat-free, lower-sodium chicken broth
1 cup halved cherry tomatoes
1/4 cup small fresh basil leaves
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound chicken to an 1/2 inch thickness using a meat mallet or a small heavy skillet. Combine 3 tsp. flour, 1/4 tsp. salt, and black pepper in a shallow dish. Dredge chicken in flour mixture.
2. Heat a large stainless steel skillet over medium-high heat. Add 1 Tblsp. oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.
3. Heat remaining 1 Tblsp. oil in pan over medium-high heat. Add onion, red pepper and garlic; saute two minutes or until onion is lightly browned. Add remaining 1/2 tsp. salt, porcini, shiitake, button mushrooms and oregano; saute 6 minutes or until mushrooms release moisture and darken, Sprinkle with remaining 1 tsp. flour; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to a boil. Reduce heat and simmer 1 minute. Return chicken breasts to the pan, and add cherry tomatoes. Cook for 2 minutes or until thoroughly heated, turning chicken once. Sprinkle with fresh basil.
Thoughts:
They didn't have porcini mushrooms at the store I shopped at so I replaced them with a different type. It turned out fine. This is one of the more harder meals I've made. It turned out pretty good though and I would probably make this agian.
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