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Chicken Scallopine with Porcini Rosemary Sauce
Scaloppine Di Pollo
4 (6-8-ounces) (175 to 225 g) boneless chicken breast
1/4 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons flour
3 tablespoons olive oil
4 tablespoons butter
1 tablespoon porcini mushroom powder (see Cook's Tip)
1 tablespoon chopped fresh rosemary
4 tablespoons toasted pine nuts (optional)
(For toasting directions see Cook's Tip, page 8f4)
1/2 cup white wine
1/2 cup Chicken Stock
Remove the checken 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 saute pan anc 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. 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.
Porcini mushrooms are named after "little pigs" in Italian and called boletus in latin. They can be expensive, but are generally considered to be the finest tasting wild mushroom.
When buying fresh porcini, look for firm, rounded caps with white undersides. The caps of fresh mushrooms vary in color from ivory to brown, but in general, the darker the cap, the more intense the flavor. When buying dried porcini, look for the primarily light colored part of the mushroom, not the dark gnarled pieces, which are not as good.
Porcini, like any dried mushroom, need to be soaked before using. Use one cup of hot water of chicken stock for each 1/2 ounce (15g) 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 your're not going to use the liquid righ away, freeze and use later.
Porcini Mushroom Powder:
Grind 1/4 to 1/2 ounce (7-15g) 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 stron when the powder is exposed to air for long periods.
As a substitute for the porcini mushroom powder, use dried shiitake mushroom powder of 1/2 of a beef bouillon cube, but still very tasty.
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