Five-spice shiitake chicken saut‚

4 servings

Ingredients

Quantity Ingredient
1 pounds Chicken cutlets thinly sliced
2 teaspoons Chinese five-spice powder
¾ pounds Shiitake mushrooms
¼ cup Vegetable oil
2 tablespoons Soy sauce
⅔ cup Water

Directions

1. Sprinkle both sides of the chicken cutlets with t he five-spice powder, rubbing it in well. Trim and slice the mushrooms.

2. Heat 3 tablespoons of the oil in a large frying pan. Add the chicken and cook over medium-high heat until browned and cooked through, about 1« minutes per side. Remove to a plate, leaving the drippings in the pan.

3. Heat the remaining 1 tablespoon of oil in the pan. Add the mushrooms and cook over medium-high heat, stirring, until lightly browned and quite tender, about 3 minutes.

4. Add ⅔ cup water and the soy sauce to the pan. Boil, uncovered, until the sauce is slightly reduced, 1 to 2 minutes. Return the chicken and any accumulated juices to the pan, heat through and serve.

The 5 in 10 Chicken Breast Cookbook 5 Ingredients in 10 Minutes or Less by Melanie Barnard and Brooke Dojny ISBN 0-688-12689-8 Submitted By BARRY WEINSTEIN On 02-25-95

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