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
Posted: 6/9/2009 7:59:04 PM