1 protein – 2 vegetables
Being able to capture rich and delicious flavors without straying from plan is something I challenge myself with daily. I don’t ever want to feel as though I am on a “diet.”
While researching recipes recently, I came across this great technique for creating a really flavorful broth from the liquid used to rehydrate mushrooms. I would think that just about any kind of dried mushroom could be used, but the broth produced from hydrating porcini mushrooms is especially rich and delicious.
Porcini mushrooms are the platinum standard of mushrooms in Italian cooking, and you can easily find them in dried form in most grocery stores. To prepare dried porcini mushrooms, you need to steep them in boiling water – but it’s that steeping liquid that makes this recipe so delicious (be sure to strain the liquid prior to using).
For a simple side, julienne some yellow summer squash and zucchini lengthwise using a mandoline slicer, so it resembles pasta, and steam until tender. A pinch of Morton® Lite Salt and freshly ground black pepper is all you need to season this flavorful dish.
If you’ve been craving some authentic Italian food, then this week’s recipe should be extremely satisfying. It’s even special enough to serve to dinner guests.
- 1 (1/2-oz.) package dried porcini mushrooms
- 1 C. hot water
- 2 tomatoes, blanched and peeled
- 2 6 oz. skinless, boneless chicken breasts (gently pounded between plastic wrap to thin)
- 1 tsp. Morton® Lite Salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 1 tsp. olive oil
- 3 garlic cloves, minced
- 5 green onions, chopped
- 3 Tbsp. minced fresh parsley, divided
- 1/2 C. water
Combine mushrooms and hot water in a bowl. Cover and let stand for 30 minutes.
Remove mushrooms with slotted spoon, finely chop, and set aside. Strain the leftover soaking liquid into a bowl through a fine mesh strainer lined with paper towels. Discard solids and reserve strained soaking liquid.
Coarsely chop tomatoes and process in blender or food processor until a chunky sauce is formed. Set aside.
Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with half of salt and pepper. Spray hot pan with zero-calorie cooking spray and add chicken, cooking about 4 minutes on each side or until well browned. Remove chicken from pan and keep covered with foil on a plate.
Reduce heat to medium and add olive oil and minced garlic to pan. Cook 1-2 minutes or until golden, stirring constantly. Add green onions and chopped mushrooms. Cook for one minute, stirring constantly. Add half of minced parsley and cook for an additional 30 seconds. Stir in the reserved mushroom soaking liquid, tomatoes and water. Increase heat to medium-high, bringing mixture to a boil. Return chicken to pan and reduce heat to low. Cover and simmer for 5 minutes.
Uncover and increase heat to medium-high. Remove chicken from pan and place on plates. Add remaining salt and pepper, and continue cooking sauce until it is reduced and thickened, about 3-5 minutes. Spoon sauce over chicken and sprinkle with remaining parsley.
Makes 2 servings