CHICKEN SCALLOPPINE with PORCINI ROSEMARY SAUCE
Serves 4
                                     
4 (6- to 8-ounce) (175- to 225-g) boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons flour
3 tablespoons olive oil
4 tablespoons butter
1 tablespoon porcini mushroom powder
1 tablespoon chopped fresh rosemary
4 tablespoons toasted pine nuts
1/2 cup white wine
1/2 cup Chicken Stock

Remove the chicken tenderloin, the thin, tapering piece of meat on the lower edge of the breast, from each breast half and freeze for another use. Slice each chicken breast into 3 pieces, across the grain. Pound the slices lightly between plastic wrap to a thickness of 1/4 inch (6 mm). Sprinkle with the salt, pepper and flour and set aside.

Pour the oil and 1 tablespoon of the butter into a large sauté pan and cook over high heat until the oil starts to sizzle, about 2 minutes. Add the prepared chicken scallops and cook 1 minute on each side until lightly brown. You may need to brown in 2 batches depending on the size of the pan. Remove the chicken from the pan and set  aside. Pour off any excess oil.

Return the pan to high heat and stir in the porcini powder, rosemary and pine nuts, if you wish. The pan will start to smoke quickly. Immediately pour in the wine and boil until reduced by
half, about 2-3 minutes. Add the chicken stock, bring to a boil and boil for 1 minute. Return the reserved chicken to the pan and reheat it in the sauce for 1 minute. Transfer the chicken to a
serving platter. Add the remaining butter to the sauce, turn off the heat, and mix well. Pour the hot sauce over the chicken and serve.

   Cook's Tip

Porcini, like any dried mushroom, need to be soaked before using. Use one cup of hot water or chicken stock for each 1/2 ounce (15 g) of dried porcini and soak for 1/2 hour. Remove
them from the liquid, reserving the liquid, and squeeze dry.
Strain the soaking liquid through a paper towel or coffee filter and use it to flavor sauces and soups. If you're not going to use the liquid right away, freeze and use later.

Porcini Mushroom Powder

Grind 1/4- to 1/2-ounce (7- to 15-g) dried porcini mushrooms in a small processor or coffee mill to a powder consistency. Don't make large quantities of porcini powder at one time because the  flavor can become unpleasantly strong when the powder is exposed to air for long periods.

As a substitute for the porcini mushroom powder, use dried shiitake mushroom powder or 1/2 of a beef bouillon cube, crumbled. The flavor of the sauce will be different with the bouillon cube, but still very tasty.

        Menu Suggestion:

Asparagus Salad with Honey Mustard Dressing
Chicken Scallopine with Porcini
Rosemary Sauce
Green Beans with Almonds
Bread
Oranges with White Chocolate and Mint