Chicken Over Braised Mushrooms and Coleslaw Chicken over braised mushrooms and coleslaw.
1 oz. porcini mushrooms, dried,
3 cups boilign water,
4 garlic cloves, divided,
1/3 cups plain low-fat yogurt,
1 tsp. salt,
1/8 tsp. ground white pepper,
4 (6 oz. each) boneless, skinless chicken breast halves,
1 shallot, chopped,
2 tsp. olive oil,
5 cups DOLE® Angel Hair Coleslaw,
1/4 cup fresh dill, chopped and divided,
1/4 cup fresh italian parsley, chopped and divided,
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 liquid. Coarsely chop porcini.
Step 2: Press 2 garlic cloves; stir together with yogurt, salt and pepper. Coat chicken with yogurt mixture. Cover; refrigerate 20 minutes.
Step 3: While chicken is marinating, cook shallot and remaining finely chopped garlic in oil in large nonstick skillet over moderate heat, stirring frequently, until softened, 2 to 3 minutes. Stir in porcini, coleslaw, 2 tablespoons dill and parsley and one cup reserved mushroom liquid. Cover and braise, over moderate heat until cabbage is barely tender. Stir in remaining dill and parsley. Keep warm.
Step 4: Preheat broiler and broil chicken about 4 inches from heat for 6 to 8 minutes or until no longer pink in center.
Step 5: Cut each chicken breast into 3 pieces and arrange over porcini and coleslaw mixture.