Prep 15 mins
Cook 15 mins
A pan-fried chicken breast is topped with a flavorful Japanese-inspired sauce made of assorted mushrooms.
- 2 large chicken breasts
- 1⁄3 cup potato starch katakuriko (may be substituted with corn starch)
- 1 -1 1⁄2 cup shimeji mushroom
- 4 -5 shiitake mushrooms
- 6 white button mushrooms (brown mushrooms would also work)
- 1⁄2 yellow onion
- 2 garlic cloves
- 3⁄4 cup olive oil
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 pinch salt and pepper
- 1 tablespoon butter
- Butterfly each breast.
- 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.
- In a bowl add the potato/corn starch and dredge the breasts until they are thoroughly covered in the starch.
- Sprinkle the chicken with salt and pepper and set aside.
- 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).
- When the oil begins to sizzle place the potato/corn starch covered breasts in the pan.
- 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.
- 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.
- Seperate the shimeji mushrooms from one another.
- Slice the shitake and white/brown mushrooms.
- Dice the garlic and onion.
- Add the remaining 2 tablespoons of olive oil to fry pan and heat.
- Add garlic and onion to pan and brown slightly.
- 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.
- Add soy sauce and mirin and cover pan and simmer until mushrooms are tender.
- Remove from heat and add butter; mix well until thoroughly melted.
- Top chicken with sauce and serve with steamed rice and vegetables.