Recipe(tried): Chicken Cutlets with Saffron and Porcini Mushrooms

I saw this recipe using veal in Fine Cooking Magazine and filed it with my chicken recipes because I thought it would work well with chicken. I prepared it last night, but used two large skinless boneless chicken breasts split in two horizontally to make 4 thin cutlets. I wanted more sauce, so I increased the mushrooms to 1 ounce, using 1 1/2 times the remaining ingredients. I don't know if the saffron added a lot to the flavor or not, but I used the last of my meager supply! We really loved this, served with noodles, roasted carrots, hard rolls and mango, strawberries, grapes and banana salad. You could also buy the thin chicken cutlets. If you would prefer to use veal, just follow as written using 10 ounces veal scallops instead of chicken.

Chicken Cutlets with Saffron and Porcini Mushrooms

2 Servings

1-1/4 cups canned low-salt chicken broth
3/4 ounce dried porcini mushrooms
2 boneless skinless chicken breasts (or 10 ounces thin chicken cutlets)
All purpose flour
1 tablespoon butter
2 tablespoons olive oil
1/4 cup finely chopped shallots
1/4 cup dry white wine
1/4 teaspoon (packed) saffron threads

If using chicken breasts, cut chicken breasts into 2 pieces lengthwise so you have 4 thin pieces. This is easier if the breasts are slightly frozen. If using thin cutlets, proceed with no cutting.

Bring broth to simmer in small saucepan. Remove from heat. Add mushrooms and soak in broth until softened, about 30 minutes. Drain mushrooms; reserve soaking liquid. Coarsely chop mushrooms.

Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken and saute until brown, about 2 minutes per side. If necessary, reduce heat and continue to saute chicken until it is cooked through. Transfer chicken to a plate; tent with foil to keep warm. Add shallots to same skillet and saute until tender; about 2 minutes. Add mushrooms, reserved soaking liquid (leave any sediment in bowl), wine and saffron to skillet. Boil until reduced to sauce consistency; stirring occasionally; about 8 minutes. Season with salt and pepper. Spoon sauce over chicken and serve.