Chicken With Japanese Style Mushroom Sauce Recipes
CHICKEN WITH JAPANESE-STYLE MUSHROOM SAUCE
A pan-fried chicken breast is topped with a flavorful Japanese-inspired sauce made of assorted mushrooms.
Provided by yohanthechefman
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Butterfly each breast.
- Lay down the butterflied breasts on cutting board and cover with plastic wrap; gently pound the chicken with a mallet until about 1/3 inch or desired thickness.
- In a bowl add the potato/corn starch and dredge the breasts until they are thoroughly covered in the starch.
- Sprinkle the chicken with salt and pepper and set aside.
- Add 3/4 cup of olive oil to fry pan and heat (more or less oil may be required-I never measure the amount of oil I use).
- When the oil begins to sizzle place the potato/corn starch covered breasts in the pan.
- Fry each side of the breast for 5-6 minutes or until golden brown (for thicker sliced chicken, cooking time will take longer). Set aside and keep warm.
- Wash and remove stems of the shitake and white/brown mushrooms. Only remove the very bottom part of the shimeji mushrooms; do not remove the whole stems.
- Seperate the shimeji mushrooms from one another.
- Slice the shitake and white/brown mushrooms.
- Dice the garlic and onion.
- Add the remaining 2 tablespoons of olive oil to fry pan and heat.
- Add garlic and onion to pan and brown slightly.
- After the garlic and onion begin to brown, add all the mushrooms, shimeji, shitake, and white/brown mushrooms and cook until mushrooms begin to brown.
- Add soy sauce and mirin and cover pan and simmer until mushrooms are tender.
- Remove from heat and add butter; mix well until thoroughly melted.
- Top chicken with sauce and serve with steamed rice and vegetables.
Nutrition Facts : Calories 1185, Fat 114.1, SaturatedFat 20.6, Cholesterol 108.1, Sodium 700.4, Carbohydrate 8.9, Fiber 2.1, Sugar 3.4, Protein 34.3
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