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Put the broth in a saucepan with the mushrooms.
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Turn the heat onto low and allow the broth to warm, softening them.
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It will take up to 30 minutes for the shiitake to soften, depending how large the pieces are.
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Once they are softened, pour the broth into a bowl through a coffee filter or paper towel.
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This is an important step, as the grit from the mushrooms will ruin the taste of the dish.
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Set the liquid aside.
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Rinse the shiitake to remove any clinging grit.
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Set them aside as well.
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In a large frying pan, add the oil and butter and heat over medium high heat.
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Add the sage leaves, then the chicken that has been seasoned with salt, pepper, and granulated garlic.
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Spoon the hot oil/butter over the top of the chicken while it is being seared.
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Once the chicken is half way cooked, flip it over.
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This time will vary depending on the thickness of the chicken; 3-5 minutes.
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Finishing cooking the chicken and remove from pan, setting it aside.
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In the same pan as the chicken was cooked in, add the mushroom broth and any water needed to equal two cups of liquid.
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Add the onions and garlic.
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Mix well, pulling up all the stuck on bits from cooking the chicken and incorporating the sage leaves.
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As it begins to simmer, add the tomato paste.
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Whisk well. Add the cornstarch to thicken the sauce.
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Salt and pepper to taste.