1. Butterfly each breast. 2. Lay down the butterflied breasts on cutting board and cover with plastic wrap; gently pound the chicken with a mallet until about 1/3 inch or desired thickness. 3. In a bowl add the potato/corn starch and dredge the breasts until they are thoroughly covered in the starch. 4. Sprinkle the chicken with salt and pepper and set aside. 5. Add 3/4 cup of olive oil to fry pan and heat (more or less oil may be required—I never measure the amount of oil I use). 6. When the oil begins to sizzle place the potato/corn starch covered breasts in the pan. 7. Fry each side of the breast for 5-6 minutes or until golden brown (for thicker sliced chicken, cooking time will take longer). Set aside and keep warm. 8. Wash and remove stems of the shitake and white/brown mushrooms. Only remove the very bottom part of the shimeji mushrooms; do not remove the whole stems. 9. Seperate the shimeji mushrooms from one another. 10. Slice the shitake and white/brown mushrooms. 11. Dice the garlic and onion. 12. Add the remaining 2 tablespoons of olive oil to fry pan and heat. 13. Add garlic and onion to pan and brown slightly. 14. After the garlic and onion begin to brown, add all the mushrooms, shimeji, shitake, and white/brown mushrooms and cook until mushrooms begin to brown. 15. Add soy sauce and mirin and cover pan and simmer until mushrooms are tender. 16. Remove from heat and add butter; mix well until thoroughly melted. 17. Top chicken with sauce and serve with steamed rice and vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
