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Pan-Roasted Chicken with Shiitake Mushrooms
Pan-Roasted Chicken with Shiitake Mushrooms

Pan-Roasted Chicken with Shiitake Mushrooms

2 Review(s)
Cook Minutes 30 Min
Prep : 30 Min
Sesame dressing and a splash of soy sauce gives this quick Pan-Roasted Chicken with Shiitake Mushrooms an Asian-style appeal.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 Tbsp. flour, divided
4 small boneless skinless chicken breasts (1 lb./450 g), pounded to 1/2-inch thickness
6 Tbsp. Kraft Asian Sesame Dressing, divided
1 lb. (450 g) shiitake mushrooms, quartered
4 cloves garlic, minced
1 cup 25%-less-sodium chicken broth
2 Tbsp. reduced-sodium soy sauce
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How do I make it ?
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Step 1
Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast.
Step 2
Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
Step 3
Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic for the last minute. Stir in remaining flour; cook and stir 1 min. Add remaining dressing, broth and soy sauce; cook and stir 2 min. or until slightly thickened.
Step 4
Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until done.
Kraft Kitchen Tips!
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Serving Suggestion
Serve this Asian-inspired main dish with 2-2/3 cups hot cooked jasmine rice.
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Special Extra
Garnish with chopped fresh cilantro before serving.
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How to Pound the Chicken
Pounding the chicken breasts allows them to cook more quickly and evenly. Place chicken in freezer-weight resealable plastic bag, then pound the chicken with the side of a heavy can, rolling pin or meat mallet until desired thickness. The bag will contain the liquids from the chicken, minimizing the mess.
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Nutrition
Calories
280
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 1.5 g
8 %
Cholesterol 65 mg
Sodium 690 mg
29 %
Carbohydrate 19 g
Fibre 3 g
Sugars 7 g
Protein 30 g
Vitamin A
2 %
Vitamin C
2 %
Calcium
2 %
Iron
15 %
Servings
4 servings, 1/4 recipe (293 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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