Chicken With Japanese Style Mushroom Sauce Recipes

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Steps:

• Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
• While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
• Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
• Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Scoop rice into bowls and serve curry on top.

Steps:

• 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.

Steps:

• Use the sesame oil to coat a wok or nonstick pan.
• Add chicken and cook over low heat until almost cooked through.
• Mix the ginger, onion powder, garlic powder, and sesame seeds in a small bowl.
• Sprinkle over chicken and saute over medium-high heat.
• Turn heat to high and add soy sauce, sautéing until fully incorporated and the chicken is slightly seared.
• Serve immediately.

Steps:

• In a large skillet, brown chicken over medium heat in oil. Cover and cook for about 20 minutes or until a thermometer reads 170°. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in the wine, butter, salt and pepper., In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.

Steps:

• Place chicken in a 3-qt. slow cooker. Combine soup and sour cream; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Sprinkle with bacon.