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Shiitake Chicken

Author: Michelle De La Cerda



  • 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

Mushroom Sauce

  • 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



  1. 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

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

Steam the peas and toss with the butter and the salt.

  1. Assembly the plate as desired with the cooked rice, peas, and chicken.
  2. Portion the mushrooms over rice and chicken and spoon the sauce over it.