makes 6 servings
6 four ounce skinless boneless chicken breast halves
Kosher salt and ground black pepper
1 tablespoon olive oil
2 cups shiitake mushrooms, stems removed and sliced
1 tablespoon chopped fresh sage
Six cloves garlic, thinly sliced
2 cups sake
One cup chicken stock
3 tablespoons unsalted butter
Fresh sage leaves (optional)
- Season the chicken with salt and pepper.
- Heat oil in a large sauté pan over medium heat. Sauté the chicken for four minutes on each side. Add the mushrooms, chopped sage, and the garlic; sauté for another three minutes, or until mushrooms are tender.
- Add the sake. Bring to boiling. Reduce heat and cook for 2 minutes. Add the chicken stock; return to a boil. Reduce heat and cook for 4 to 5 minutes more. As the liquid starts to reduce, during the last two minutes, stir in the butter and remove from heat.
- Spoon some of the mushroom mixture and cooking liquid into a shallow dish and top with a chicken breast. Garnish with fresh sage leaves, if desired.
note: There are many types of sake. Be sure to get a good brand for this dish so that you can enjoy the great flavors that a good sake could bring. Some of my favorites are Urakasumi Zen, and Gekkeikan Horin
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