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Chicken with A Pocketful of Mushrooms Recipe
|Whole chicken breasts||3 , skinned, boned, and split|
|Fresh ginger slice||1⁄4|
|Mushroom||1⁄4 Cup (4 tbs), sauteed|
|Shiitake mushrooms/Regular mushrooms||6 Large|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Regular strength chicken broth||1 Cup (16 tbs)|
|Soy sauce||1 1⁄2 Tablespoon|
|Cornstarch||1 Tablespoon, mixed with 2 tablespoons water|
Serving size: Complete recipe
Calories 1105 Calories from Fat 381
% Daily Value*
Total Fat 43 g66.5%
Saturated Fat 24.9 g124.4%
Trans Fat 0.1 g
Cholesterol 396 mg
Sodium 2746.8 mg114.4%
Total Carbohydrates 45 g14.9%
Dietary Fiber 3 g11.8%
Sugars 8.5 g
Protein 125 g249.1%
Vitamin A 24.7% Vitamin C 11.8%
Calcium 7.7% Iron 27%
*Based on a 2000 Calorie diet
In thickest part of each half, cut a 3 1/2-inch-long pocket, about 2 inches deep.
Insert metal blade.
Mince ginger; set aside.
Prepare sauteed mushrooms; tuck 2 to 3 tablespoons into pocket in each breast half.
Melt butter in a 12 to 14-inch frying pan over medium-high heat.
Add chicken fillets and as many breasts as will fit; brown on both sides.
Remove from pan.
Add remaining breasts and whole mushrooms and brown on both sides.
Return first batch of breasts (but not fillets) to pan; then add ginger, sherry, broth, soy, sugar, and vinegar.
Cover, reduce heat, and simmer for 7 minutes.
Carefully turn breasts over and add fillets.
Cover and simmer until breasts are no longer pink when slashed in thickest part (about 3 more minutes).
With a slotted spoon, lift out chicken and mushrooms and transfer to a serving dish; keep warm.
Stir cornstarch mixture into pan juices.
Increase heat to high and bring liquid to a boil, stirring; then add any juices that have collected on serving dish.
If sauce is too thick, thin by stirring in a few drops of water.
Spoon sauce over chicken and mushrooms.