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Chicken With A Pocketful Of Mushrooms

Chef.Foodie's picture
Ingredients
  Whole chicken breasts 3 , skinned, boned, and split
  Fresh ginger slice 1⁄4
  Mushroom 1⁄4 Cup (4 tbs), sauteed
  Butter/Margarine 3 Tablespoon
  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
  Vinegar 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon, mixed with 2 tablespoons water
  Water 2 Tablespoon
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Chicken

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