Fresh spring flavors in a delicious dish. Serve with rice or pasta. Great for entertaining.
Bring chicken broth and sherry to a boil in a small saucepan; add morels. Remove from heat; cover and let stand for 30 minutes. Drain mushrooms in a cheesecloth-lined sieve over a bowl, reserving soaking liquid. Rinse mushrooms; drain.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Combine flour and Porcini Powder in a shallow dish. Dredge chicken in flour mixture. Melt butter in large nonstick skillet over medium-high heat. Add chicken; cook 1 minute on each side or until golden. Remove from pan.
Add mushroom soaking liquid and asparagus to pan; cook until liquid is reduced to 1/4 cup (about 5 minutes). Add chicken, peas, and remaining ingredients to pan; cook 5 minutes or until sauce thickens.
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|Serving Size: 1 Serving (596g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 445 (64%)|
|Amt Per Serving||% DV|
|Total Fat 49.4g||66 %|
|Saturated Fat 30.3g||152 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 191.6mg||59 %|
|Sodium 1662.3mg||57 %|
|Potassium 635.4mg||17 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 15.1g|
|Protein 31.6g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 699
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