Chicken With Japanese-style Mushroom Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 large chicken breasts
• 1/3 cup potato starch katakuriko (may be substituted with corn starch)
• 1 -1 1/2 cup shimeji mushroom
• 4 -5 shiitake mushrooms
• 6 button mushrooms (brown mushrooms would also work)
• 1/2 yellow onion
• 2 garlic cloves
• 3/4 cup olive oil
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 pinch salt and pepper
• 1 tablespoon butter

Recipe

• 1 butterfly each breast.
• 2 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.
• 3 in a bowl add the potato/corn starch and dredge the breasts until they are thoroughly covered in the starch.
• 4 sprinkle the chicken with salt and pepper and set aside.
• 5 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).
• 6 when the oil begins to sizzle place the potato/corn starch covered breasts in the pan.
• 7 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.
• 8 wash and remove stems of the shitake and /brown mushrooms. only remove the very bottom part of the shimeji mushrooms; do not remove the whole stems.
• 9 seperate the shimeji mushrooms from one another.
• 10 slice the shitake and /brown mushrooms.
• 11 dice the garlic and onion.
• 12 add the remaining 2 tablespoons of olive oil to fry pan and heat.
• 13 add garlic and onion to pan and brown slightly.
• 14 after the garlic and onion begin to brown, add all the mushrooms, shimeji, shitake, and /brown mushrooms and cook until mushrooms begin to brown.
• 15 add soy sauce and mirin and cover pan and simmer until mushrooms are tender.
• 16 remove from heat and add butter; mix well until thoroughly melted.
• 17 top chicken with sauce and serve with steamed rice and vegetables.