Sesame Chicken with Ginger Shiitake Cream Sauce

Recipe courtesy of the Mushroom Council and mushroominfo.com
2009 Taste of Home Every Day Every Way Recipe Contest Winner
Pamela Gelsomini, Wrentham, MA

 

Yield: 4

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2/3 cup sesame seeds
2 tablespoons peanut oil
1/2 pound whole fresh shitake mushrooms, stems removed and thinly sliced
4-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1-1/2 teaspoons butter
4-1/2 teaspoons soy sauce
1 cup heavy whipping cream
1-1/2 teaspoons wasabi mustard
Hot cooked rice

Directions

Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. Place sesame seeds in a shallow bowl; dip chicken in sesame seeds.

In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until juices run clear; remove and keep warm.

In the same skillet, saute the mushrooms, ginger and garlic in butter and soy sauce; stir in cream and mustard. Cook and stir for 6-8 minutes or until thickened; serve with chicken and rice.

NUTRITION FACTS per serving
Calories 587
Total Fat 45g
Saturated Fat 17g
Cholesterol 179mg
Sodium 580mg
Carbohydrate 10g
Dietary Fiber 1g
Protein 43g

 

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