2 oz. dried porcini mushrooms
8 skinless, boneless chicken breast halves
1 tsp. J.D.'s Magic
1/4 tsp. white pepper
1/4 tsp. salt
2 tbsp. olive oil
1 c. chicken broth (low sodium)
4 c. fresh mushrooms, sliced
1 1/3 c. plain non-fat yogurt

Pour enough boiling water over porcini mushrooms to cover in bowl. Let stand 30 minutes. Drain mushroom, reserving 1 1/3 cup liquid and coarsely chop mushrooms. Set aside. Place chicken breasts between plastic wrap and flatten by using a meat mallet. Mix J.D.'s Magic, pepper and salt together. Sprinkle chicken evenly with mixture. In a large skillet, heat olive oil over medium high heat. Add chicken and cook 4 minutes on each side or until chicken is browned. Transfer to a serving platter and keep warm.

Wipe drippings from skillet with a paper towel and add chicken broth, reserved liquid from mushrooms and sliced fresh mushrooms to skillet. Cook over high heat until mushrooms are tender, stirring occasionally. Add porcini mushrooms and cool until all liquid evaporates. Remove from heat. Let cool 5 minutes. Stir in yogurt. Cook until thoroughly heated, but do not boil. Spoon sauce evenly over chicken in individual plates.