Active Time

　　55 min

　　Total Time

　　55 min

　　

Ingredients

Makes 4 servings

　　1 ounce dried porcini mushrooms

　　1 1/2 cups boiling-hot water

　　4 garlic cloves, minced

　　1/2 teaspoon salt

　　1/4 cup plain low-fat yogurt

　　4 (6-ounce) boneless skinless chicken breast halves, trimmed

　　1 shallot, chopped

　　1 teaspoon olive oil

　　2 1/2 cups thinly sliced Savoy cabbage (6 ounces)

　　2 tablespoons chopped fresh dill

　　2 tablespoons chopped fresh flat-leaf parsley

　　Garnish: fresh parsley and dill sprigs

　　

Step 1

Soak porcini in boiling-hot water until softened, 15 to 20 minutes. Drain in a paper-towel lined sieve set over a bowl, reserving soaking liquid. Rinse porcini well to remove any grit, then drain, pat dry, and coarsely chop.

　　

Step 2

Mash half of garlic to a paste with salt and stir together with yogurt and pepper to taste. Coat chicken with yogurt and let marinate 20 minutes.

　　

Step 3

While chicken is marinating, cook shallot and remaining garlic in oil in a large nonstick skillet over moderate heat, stirring frequently, until softened, 2 to 3 minutes. Stir in porcini, then add cabbage, 1 tablespoon each dill and parsley, reserved soaking liquid, and salt and pepper to taste. Braise, covered, over moderate heat until cabbage is barely tender, 8 to 10 minutes, and stir in remaining dill and parsley. Keep warm.

　　

Step 4

Preheat broiler and broiler pan.

　　

Step 5

Lightly brush hot broiler pan with oil and broil chicken about 4 inches from heat 4 to 6 minutes on each side, or until just cooked through.

　　

Step 6

Cut each breast into 3 pieces and arrange over porcini and cabbage.

　　

Nutrition Per Serving

Each serving about 249 calories and 6 grams fat.

　　#### Nutritional analysis provided by Gourmet