SmartPoints® value per serving
If you love the taste of mushrooms, dried porcini mushrooms are a must-have ingredient to keep on hand at all times. You'll love how the mushrooms complement the chicken breasts, shallots, and red wine in this 20-minute recipe. Soaking the mushrooms brings out their wonderful meaty texture, plus the soaking liquid acquires its own earthy flavor that becomes a critical component of the sauce. Look for dried porcini mushrooms that come in larger pieces, as opposed to small bits, and be sure they have a pungent woodsy aroma. Porcini can be quite gritty, so be sure to rinse them thoroughly after soaking.
Dried porcini mushrooms
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5-ounce) cutlets
3 Tbsp, minced
4 fl oz
- Combine the mushrooms and the water in a small bowl; let soak about 20 minutes. With a slotted spoon, lift the mushrooms from the liquid, rinse thoroughly, and coarsely chop. Line a strainer with a paper towel. Pour the mushroom liquid through the strainer; reserve 1⁄2 cup of the liquid.
- Sprinkle the chicken with the salt and pepper. Spray a large nonstick skillet with nonstick spray (preferably olive-oil spray) and set over high heat. Add the chicken and cook until lightly browned, about 1 minute on each side. Reduce the heat to medium. Sprinkle the chicken with the shallots; spray with the nonstick spray. Cook until the chicken is browned on the outside and cooked through, about 3 minutes longer on each side. Transfer the chicken and shallots to a serving platter; cover and keep warm.
- Add the chopped mushrooms to the skillet and cook, stirring constantly, about 30 seconds. Add the reserved mushroom liquid and bring to a boil, scraping any browned bits from the bottom of the pan, until the liquid is almost evaporated. Add the wine and boil until reduced by half, about 2 minutes. Remove the pan from the heat; stir in the butter until melted. Serve the sauce with the chicken. Yields 1 piece chicken with 2 tablespoons sauce per serving.