Chicken with Mushrooms in Cream Sauce

Course: Main dish

Servings: 2

Preparation Time: 20 min

Cooking Time: 15 min

Level of Difficulty: medium

Ingredients

Chicken and marinade

4 boneless chicken halves, cut into 2cm slices

3 tablespoon soy sauce

3 tablespoon vegetable oil

2 tablespoon rice wine

2 garlic cloves, minced

½ cup cornstarch

Fresh cilantro sprigs for garnish

Mushroom sauce

6 fresh shiitake mushrooms, sliced lengthwise

2 green onions, white part only, finely diced

½ cup chicken stock

1 teaspoon cornstarch, diluted with 1 tablespoon of water

Salt and freshly ground pepper

Preparation:

Marinate chicken with soy sauce, wine, 1 tablespoon oil, and garlic. Mix well and let sit for 15 minutes. Drain the chicken, reserving the marinade.

Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add chicken pieces and stir on high heat for 2-3 minutes. Add the onions to the skillet and sauté over high heat until translucent. Add the mushrooms and butter and sauté for another minute. Pour the chicken stock and marinade into the skillet and bring to a boil. Turn the heat low and cook for 2 to 3 minutes, until the liquid is slightly reduced. Season to taste with salt and pepper, then quickly add cornstarch mixture. Stir for 15 seconds, then turn off heat. Ready to serve.

RECIPES

Chicken with Mushrooms in Cream Sauce