When it came time to make dinner the other day, I really had no plan or goal in mind. I knew the ingredients I wanted: chicken, brown rice, shiitake mushrooms, and peas. How that dish was going to come about just unfolded as I went. I can’t say for certain if my wing-it dishes or my methodically planned out dishes come out better. I think I have an equal success/failure rate for both when they are compared. And yes, I do have dishes that fail.In my opinion, this is a humble dish. It is not fancy, except for possibly the shiitake mushrooms. Frozen peas, brown rice, and chicken, are all food staples in my house. But the flavor of these mushrooms was intense and made one of the best sauces I have ever concocted. That is what I love most about this dish, simple, yet, full of fantastic and bold flavor. Even the 4 year old loved it, although she wouldn’t touch the mushrooms. I opted to not tell her it was a sauce made with the mushroom juice. Yes, I am a mean mommy.
I grow my own sage and my leaves are mush smaller than the leaves of fresh sage I see available at the market. If you have large leaves, only use half of the amount of leaves as I have written, unless you love sage that much, then go bold.
- 1-2 lbs . chicken breast
- 1 tbsp . extra virgin olive oil
- 1 tbsp . butter
- Salt/pepper/granulated garlic
- 10-15 fresh sage leaves
- 1 cup brown rice
- 1-15 oz . can broth
- 3-4 oz . water
- Salt/pepper to taste
- 10 sage leaves
- 1-1.76 oz . pkg dried shiitake mushrooms
- 1-15 oz . can broth (I used chicken)
- 1 tbsp . tomato paste
- 1 tbsp . cornstarch
- ? cup red onion; sliced
- 1 clove garlic; minced/grated
- Salt/Pepper to taste
- 1 coffee filter
- 2 cups frozen peas
- Salt to taste
- ½ tbsp . butter
Combine rice, liquid, sage, and S/P and cook according to packaged time directions or add to a rice cooker and cook.
To rehydrate the mushrooms
Put the broth in a saucepan with the mushrooms.
Turn the heat onto low and allow the broth to warm, softening them.
It will take up to 30 minutes for the shiitake to soften, depending how large the pieces are.
Once they are softened, pour the broth into a bowl through a coffee filter or paper towel.
This is an important step, as the grit from the mushrooms will ruin the taste of the dish.
Set the liquid aside.
Rinse the shiitake to remove any clinging grit.
Set them aside as well.
In a large frying pan, add the oil and butter and heat over medium high heat.
Add the sage leaves, then the chicken that has been seasoned with salt, pepper, and granulated garlic.
Spoon the hot oil/butter over the top of the chicken while it is being seared.
Once the chicken is half way cooked, flip it over.
This time will vary depending on the thickness of the chicken; 3-5 minutes.
Finishing cooking the chicken and remove from pan, setting it aside.
In the same pan as the chicken was cooked in, add the mushroom broth and any water needed to equal two cups of liquid.
Add the onions and garlic.
Mix well, pulling up all the stuck on bits from cooking the chicken and incorporating the sage leaves.
As it begins to simmer, add the tomato paste.
Whisk well. Add the cornstarch to thicken the sauce.
Salt and pepper to taste.
Steam the peas and toss with the butter and the salt.
Assembly the plate as desired with the cooked rice, peas, and chicken.
Portion the mushrooms over rice and chicken and spoon the sauce over it.
This dish has been featured on Gluten Free and DIY Tuesdays. Stop on over there and check out many other delicious and helpful items.