- 4 Boneless Breasts of Chicken
- 5 oz of Shittake Mushrooms
- 2 Tbsp Olive Oil
- Ground ginger
- About 1 or 2 oz of fresh ginger
- 1/4 thinly sliced yellow onion
- 1 clove of garlic
- Dash of salt (to taste)
- 1 cup whipping or heavy cream
- 1 Tbsp flour
- 1/3 cup vermouth
- 1/4 – 1/2 cup of salted peanuts (to taste)
Remove the skin and slice your ginger into thin strips (or dice if you prefer). Add olive oil and about half of the ginger to a large pan (large enough to hold the chicken) and begin heating. Add some ground ginger to a flat plate and mix in the salt. Roll the chicken in the ginger/salt mixture and then add to the pan – turn heat on medium-low. Brown the chicken on both sides and then add the mushrooms, onions and garlic. Cook on low for 20-25 min or until the chicken reaches an internal temperature of 180F.
While the chicken is cooking, combine the vermouth, flour, cream and ginger. Let stand until the chicken is done.
Move the Chicken to a serving dish and add the cream mixture and peanuts to the pan and bring to a boil. Pour over the chicken.
This dish goes good with rice. Serves 4.