Chicken Shiitake

Instructions

Bring a pan of water to boil, season with salt and cook the potatoes about 8-10 minutes. Butterfly the chicken breast and place on a hot lightly oiled griddle.

Slice the mushrooms into slices, heat a small frying pan with a little oil and add the mushrooms. Fry both sides for 1-2 minutes and add the wholegrain mustard followed by the double cream. Bring to boil and simmer for 4-6 minutes or until the sauce begins to thicken.

Place your new potatoes on to the centre of a serving dish. Split the pak choi leaves and quickly fry on the griddle with the chicken (these leaves literaly take seconds). Place a few leaves over the new potatoes and top with the chicken. Take your sauce from the heat and pour over half of each of the chicken breast.

Serve with a nice glass of chilled white wine (you can also add a little white wine to your sauce when bringing it to the boil for extra shazam! Lovely!

Author's Comments

This dish has a very strange but exquisite taste, as anyone who knows shiitake mushrooms(Japanese), they have a very strong taste and can overwhelm most meals. try this recipe out with some succelent chicken.

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chicken, main courses, shiitake chicken