Perdue
Sautéed Chicken Breasts with Edamame and Mushrooms
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Sautéed Chicken Breasts with Edamame and Mushrooms

Sautéed Chicken Breasts with Edamame and Mushrooms

Serves 4 | Prep/Cook Time:
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories
% Daily Value*
Total Fat g 0%
Saturated Fat g 0%
Cholesterol mg 0%
Sodium mg 0%
Total Carbs g 0%
Dietary Fiber g 0%
Sugars g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts, Thin Sliced
3 cups chicken stock
2 pieces star anise
1 pkg. (.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
Instructions
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.

TIP: Recipe courtesy of the National Chicken Council.
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.