Chicken With Porcini Mushroom Sauce

• 1/2 ounce dried porcini mushrooms
• 2/3 cup boiling water
• 1/3 cup low-salt chicken broth
• 1 tablespoon tomato paste
• 1/8 teaspoon coarsely ground pepper
• 1 small garlic clove, minced
• 4 (4-ounce) skinned, boned chicken breast halves
• 2 tablespoons seasoned breadcrumbs
• 2 teaspoons olive oil
• 1/4 cup dry vermouth

1. Combine mushrooms and boiling water in a bowl; cover and let stand 20 minutes. Drain mushrooms, reserving 1/3 cup liquid. Rinse and chop mushrooms. Strain the reserved mushroom liquid into a bowl; add chopped mushrooms, broth, and next 3 ingredients, stirring well. Set aside.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add vermouth, and cook 1 minute. Add mushroom mixture; reduce heat to medium, and cook for 10 minutes or until chicken is done.
4. Note: Dried porcini mushrooms are available in large supermarkets. You can substitute dried shiitake mushrooms; remove stems after soaking.

porcini mushrooms, boiling water, lowsalt chicken broth, tomato paste, ground pepper, garlic, breadcrumbs, olive oil

Taken from www.myrecipes.com/recipe/chicken-with-porcini-mushroom-sauce (may not work)