Pork Scaloppine With Wild Mushrooms

• 1/2 cup chicken broth (i use low fat, low sodium)
• 1 tablespoon stone ground dijon mustard
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons cornstarch
• 1 tablespoon margarine, divided (Becel)
• 1/2 lb mushroom, sliced (such as oyster, portobello or button)
• 1/2 lb thin pork scallopini (should be about 1/4 inch thick)
• paprika
• salt & freshly ground black pepper
• 2 tablespoons light sour cream (i use no fat, same taste)
• chopped chives (to garnish) or parsley (to garnish)

1. Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.
2. In a large nonstick frypan, melt half the margarine over medium high heat.
3. Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.
4. Set aside in a bowl.
5. Lightly season both sides of pork with paprika, salt and pepper.
6. Melt remaining margarine in frypan over medium high heat.
7. Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.
8. Remove from pan and set aside with mushrooms.
9. Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.
10. Remove from heat and stir in sour cream.
11. Return mushrooms and pork to frypan, turning to coat with sauce.
12. Gently heat through if necessary.
13. Serve immediately, sprinkled with chives.

chicken broth, stone ground, tomato paste, worcestershire sauce, cornstarch, margarine, mushroom, thin pork scallopini, paprika, salt, light sour cream, chives

Taken from www.food.com/recipe/pork-scaloppine-with-wild-mushrooms-38418 (may not work)