- 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
- 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.
- 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.
- 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.
- Preheat broiler and broiler pan.
- 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.
- Cut each breast into 3 pieces and arrange over porcini and cabbage.