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Shiitake Crusted Chicken with Cream
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Chicken breasts coated in a savory shitake mushroom crust, topped with delicious creamed mushrooms for double the flavor.



  • For chicken:
  • 4 tbsp (60 ml) olive oil
  • 1/2 cup (125 ml) coursely chopped fresh shiitake mushrooms
  • 1/3 cup (80 ml) fine bread crumbs
  • 1/3 cup (80 ml) flour, seasoned with salt and pepper
  • 1 large egg, slightly beaten
  • 2 whole skinless, boneless chicken breasts, halved (4 pieces - about1 1/2lbs)
  • For creamed mushrooms:
  • 1/4 cup (60 ml) shallots, minced
  • 1 tbsp (15 ml). butter
  • 1/2 lb (.2 kg). fresh shiitake mushrooms, coursely chopped
  • 1/2 cup (125 ml) white wine
  • 1 tbsp (15 ml). white wine vineger
  • 1 tsp (5 ml). fresh rosemary leaves
  • or
  • 1/4 tsp (1 ml) dried rosemary, crushed
  • 1/2 cup (125 ml) heavy cream
  • Prepare coating:
  • Preheat oven to 450 degrees (225 C.).
  • In a shallow baking pan, drizzle one tbsp of the olive oil over the shiitake mushrooms and toss to coat.
  • Roast mushrooms, stirring once or twice, twelve to fifteen minutes or until golden - keep oven at 450 degrees (225 C.).
  • Mince the roasted mushrooms in a shallow bowl and add the breadcrumbs adn salt and pepper to taste.
  • In two separate bowls, have ready the seasoned flour and the egg.
  • Working with one chicken breast at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off.
  • Coat chicken with shitake mixture, gently letting excess fall off, and transfer to plate.
  • In a large skillet, heat oil over medium-high heat until very hot, but not smoking.
  • Cook chicken until nicely golden, about one minute on each side, and transfer to baking pan and roast for about ten minutes, or until just cooked through.
  • To make creamed mushrooms while chicken is roasting:
  • In same skillet, heat butter and cook shallots over low heat, stirring until softened.
  • Add shiitakes and season with salt and pepper and saute over med-high heat until mushrooms are softened and browned a bit.
  • Stir in wine, vineger and rosemary and stir until liquid is evaporated.
  • Add cream and stir until slightly thickened, about one minute.
  • Season to taste and serve with chicken.

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