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Entree
Asian
2 - 4 servings
10 minutes
20 minutes
1 pound veggi chicken strips
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 ounces Dried Shiitake Mushrooms, reconstituted, strained and sliced thin
3 ounces white wine
2 cups chicken stock good quality (homemade or purchased) (or vegetable broth)
1 tablespoon sage
1 tablespoon thyme
3/4 cup heavy cream
2 tablespoons Italian parsley
Heat chicken strips in a sauté pan over medium to high heat for about 3 minutes. Put chicken aside but keep warm.
Return pan to stovetop, add mushrooms in the remaining oil, and sauté for 2 minutes. Stir in white wine and reduce to ½ volume.
Add chicken stock, reduce for 5 minutes. Add heavy cream, both extracts and chicken breast.
Reduce heat and continue to cook 10 minutes to thicken and reduce the sauce.
Taste and adjust seasoning. Mix in parsley and serve immediately.
