Sesame Chicken with Ginger Shiitake Cream Sauce

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


Yield: 4


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


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.

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


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