Chicken with A Pocketful of Mushrooms
|Whole chicken breasts||3 , skinned, boned, and split|
|Fresh ginger slice||1⁄4|
|Mushroom||1⁄4 Cup (4 tbs), sauteed|
|Shiitake mushrooms/Regular mushrooms||6 Large|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Regular strength chicken broth||1 Cup (16 tbs)|
|Soy sauce||1 1⁄2 Tablespoon|
|Cornstarch||1 Tablespoon, mixed with 2 tablespoons water|
Gently pull off slim fillet on inside of each breast half; set fillets aside.
In thickest part of each half, cut a 3 1/2-inch-long pocket, about 2 inches deep.
Insert metal blade.
Mince ginger; set aside.
Prepare sauteed mushrooms; tuck 2 to 3 tablespoons into pocket in each breast half.
Melt butter in a 12 to 14-inch frying pan over medium-high heat.
Add chicken fillets and as many breasts as will fit; brown on both sides.
Remove from pan.
Add remaining breasts and whole mushrooms and brown on both sides.
Return first batch of breasts (but not fillets) to pan; then add ginger, sherry, broth, soy, sugar, and vinegar.
Cover, reduce heat, and simmer for 7 minutes.
Carefully turn breasts over and add fillets.
Cover and simmer until breasts are no longer pink when slashed in thickest part (about 3 more minutes).
With a slotted spoon, lift out chicken and mushrooms and transfer to a serving dish; keep warm.
Stir cornstarch mixture into pan juices.
Increase heat to high and bring liquid to a boil, stirring; then add any juices that have collected on serving dish.
If sauce is too thick, thin by stirring in a few drops of water.
Spoon sauce over chicken and mushrooms.