Mushroom Chicken Scaloppine

*Mushroom Chicken Scaloppine*
Serves 4

Quick and easy but delicious and special enough for a celebration dinner.  Dried mushrooms, ground finely, make a deliciously flavourful coating on the chicken!

1/3 cup dried mushrooms
4 (6 ounce) chicken breasts, skinless, boneless
1/2 tsp salt
1/4 tsp black pepper
1 TBS olive oil
1 shallot, peeled and minced
1 clove of garlic, peeled and minced
3 cups sliced fresh mushrooms (wild or otherwise)
1/2 cup dry white wine
1/2 cup chicken stock
3 TBS sour cream
1 TBS minced fresh flat leaf parsley

Place the dried mushrooms in a spice grinder or small food processor.  Process until finely ground.  Cut the chicken breasts in half horizontally through the middle.  Season with half of the salt and pepper.  Sprinkle both sides of each piece with some of the mushroom powder.

Heat 1 tsp of the oil in a large nonstick pan, over medium high heat.  Add the chicken, 4 pieces at a time.   Cook 1 1/2 minutes on each side, until lightly browned and cooked through.  Remove and keep warm, and repeat with another tsp  of the oil and the remaining chicken. 

Heat another tsp of oil in the pan ove rmedium heat.  Add the shallots and garlic.  Cook one minutes, stirring constantly.  Add the sliced mushrooms and cook for 5 minutes until the liquid evaporates.  Add the wine, scraping the bottom of the pan to loosen any browned bits.  Increase the heat under the pan and cook until the liquid is almost completely evaporated.  Add the broth to the pan and reduce to 1/4 cup.  Stir in the sour cream and heat through without boiling. Season to taste with some salt and pepper and the parsley.  Serve the chicken warm, with the sauce spooned over top.