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Ingredients

• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup dry sherry
• 1 ounce dried morels
• 4 (4-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon Porcini Powder
• 1 tablespoon butter
• 1 cup (1-inch) sliced asparagus
• 1 cup fresh or frozen petite green peas, thawed
• 1/4 cup whipping cream
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 teaspoon chopped fresh tarragon

Description

Morels Have A Spongy Texture That's Perfect For Soaking Up The Sherry-cream Sauce. After Rehydrating, Be Sure To Rinse The Mushrooms Well To Remove Any Grit Or Dirt.

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