Recipes


PRINT PAGE   

Sautéed Chicken Breasts with Edamame and Mushrooms

Sautéed Chicken Breasts with Edamame and Mushrooms Recipe

Print Recipe

Prep/Cook Time: 45 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

YOU MAY ALSO LIKE


1 package
3 cups chicken stock
2 pieces star anise
1 package (.50 ounces) instant white miso soup mix
1 teaspoon sesame oil
3 pieces sliced fresh ginger, about 1/4 inch thick each
1 tablespoon sliced scallions
1 egg
1 teasoon soy sauce
1 cup panko bread crumbs
3 tablespoons sesame seeds
3 tablespoons canola oil
3 tablepoons sesame oil, divided
1/4 cup sliced scallions
5 ounces Shiitake or Portobello mushrooms, sliced
1 cup shelled frozen edamame (soy beans), thawed


  1. Preheat oven to 200°F. In large saucepan, combine chicken stock, star anise, soup mix, 1 teaspoon sesame oil, ginger pieces and 1 tablespoon sliced scallions. Bring mixture to a boil, reduce heat slightly and cook until stock is reduced to about 1 cup (about 25 minutes). Strain solids from stock and set aside.
  2. While stock is reducing, pound chicken breast halves to 1/2 inch thickness. If breasts are large, cut in half length-wise. In small bowl, beat together egg, soy sauce and 1 tablespoon water. In medium bowl, combine panko and sesame seeds. Dip each chicken piece in egg mixture and then in panko mixture, pressing crumbs to chicken to adhere.
  3. In large saucepan over medium high heat, warm 1 tablespoon canola oil and 1 tablespoon sesame oil. Place chicken in pan in one layer and sauté for about 4 minutes per side. Remove to oven-proof platter and place in oven to keep warm. Repeat with remaining chicken, adding 1 tablespoon canola oil and 1 tablespoon sesame oil for second batch. Place all chicken in warm oven.
  4. In same pan, add remaining tablespoons canola oil and sesame oil. Add 1/4 cup scallions and sauté over medium heat for about 1 minute. Add mushrooms; sauté over high heat for about 3 minutes until mushrooms are softened. Add edamame and sauté for 3 – 4 minutes until heated throughout. Add reserved stock to pan; bring to a boil and cook 3 – 4 minutes to reduce liquid by about 1/4 cup. Serve by spooning sauce and vegetables onto platter, topped with warmed chicken.

Note

Recipe courtesy of the National Chicken Council.




Be the first to write a review for this recipe!

Sign Up    Log In

Email Address

Password

Log In

Forgot your Password?

Email Address

Password

Confirm Password

First Name

Last Name

Zip Code

Sign Up

 
     
RECIPES PRODUCTS TIPS FROM THE KITCHEN PERDUE WAY WHAT'S NEW
Search Recipes
Recipe Videos
Search Products
Our Brands
Where to Buy
What's New
Handling Tips
Storage
Kitchen Prep
Cooking
Never Imported
Fresh Taste
100% Veggie Feed
USDA Program
Family Heritage
Overview

Other Perdue Sites

X CLOSE

AgriBusiness AgriRecycle Careers Perdue Retail Trade
 
Corporate Foodservice International