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Shiitake Mushroom Chicken with Sake & Sage

Tender skinless chicken breast sautéed with fresh herbs, shiitake mushrooms, and sake



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)

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Cooking Steps

  1. Season the chicken with salt and pepper.
  2. 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.
  3. 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.
  4. 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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