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Porcini-Dusted Chicken Scaloppine

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Porcini-Dusted Chicken Scaloppine

Porcini-Dusted Chicken Scaloppine

Porcini-Dusted Chicken Scaloppine is a gluten free and primal main course. One serving contains 291 calories, 39g of protein, and 9g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up salt, flat-leaf parsley, wine, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Place porcini mushrooms in a spice or coffee grinder; process until finely ground. Slice chicken breast halves in half horizontally.
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Chicken Breast HalvesChicken Breast Halves
MushroomsMushrooms
CoffeeCoffee
2
Sprinkle chicken pieces with 1/4 teaspoon salt and 1/8 teaspoon pepper.
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Chicken PiecesChicken Pieces
PepperPepper
SaltSalt
3
Sprinkle both sides of chicken with porcini powder, shaking off excess powder.
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Whole ChickenWhole Chicken
4
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add 4 chicken pieces to pan; cook 1 1/2 minutes on each side or until chicken is lightly browned and done.
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Chicken PiecesChicken Pieces
Whole ChickenWhole Chicken
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Frying PanFrying Pan
6
Remove chicken from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining 4 chicken pieces.
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Chicken PiecesChicken Pieces
Whole ChickenWhole Chicken
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Heat remaining 1 teaspoon oil over medium heat.
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Cooking OilCooking Oil
8
Add shallots and garlic to pan; cook 1 minute, stirring frequently.
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ShallotShallot
GarlicGarlic
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9
Add 3 cups mushrooms; cook 5 minutes or until liquid evaporates, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Increase heat to medium-high; cook 2 minutes or until liquid almost evaporates.
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MushroomsMushrooms
WineWine
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10
Add broth to pan; simmer until liquid is reduced to 1/4 cup (about 5 minutes). Stir in sour cream; cook 1 minute.
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Sour CreamSour Cream
BrothBroth
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11
Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and parsley.
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ParsleyParsley
PepperPepper
SaltSalt

Equipment

DifficultyHard
Ready In45 m.
Servings4
Health Score24
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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