Breast of Chicken Sautéed with Mushrooms

Serves 2 as a main course or 4 as one of several courses


This is easy to prepare and one of my sons' favorites. The chicken is first marinated in soy sauce to tenderize the meat and give it flavor, then dipped into egg yolk and dusted with cornstarch for a crispy coating. Most Chinese prepare this dish by deep-frying the meat, but I think the natural juices of the chicken are lost that way. I prefer to pan-fry the chicken breast.

  • 4 boneless, skinless chicken breast halves (about 1 pound)
  • 2 tablespoons soy sauce
  • 2 large egg yolks, lightly beaten
  • 1/2 cup cornstarch
  • 5 tablespoons olive oil
  • 3 tablespoons vodka
  • 2 garlic cloves, sliced
  • 1 pound white button mushrooms, stems removed, sliced
  • 2 plum tomatoes, diced
  • 2 scallions, chopped
  • Coarse or kosher salt
  • Freshly ground pepper
  • 1 tablespoon chopped fresh tarragon leaves
  1. Place the chicken breasts between 2 sheets of plastic wrap and pound them a cleaver until they are about 1/2 inch thick. Place the breasts in a shallow pan or bowl. Add the soy sauce and turn the chicken to coat it well.
  2. Place the beaten egg yolk in a shallow pan and the cornstarch on a plate.
  3. Remove the chicken breasts from the marinade and dip them into the egg yolk, coating on all sides. Dredge them very lightly in the cornstarch.
  4. Heat 3 tablespoons of the oil in a large nonstick skillet. When the oil is hot but not smoking, add 2 of the chicken breast halves and brown on high heat on both sides for 3 to 4 minutes per side.
  5. Remove from the skillet and keep warm. Add 1 tablespoon oil and repeat with the remaining 2 halves.
  6. Add the vodka and the garlic to the skillet and cook over medium heat, stirring to scrape up any particles clinging to the bottom or sides of the pan. Boil for about minute to reduce and concentrate the flavor.
  7. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms, tomatoes and scallions and cook over high heat, stirring, for about 3 minutes, or until the mushrooms are tender. Season to taste with salt and pepper.
  8. Remove the pan from the heat and stir in the tarragon.
  9. Place the chicken pieces on a serving platter and spoon the sauce and vegetables over all.

Susanna Foo Chinese Cuisine
The Fabulous Flavors and Innovative Recipes of
North America's Finest Chinese Cook

by Susanna Foo
Photography by Louis B. Wallach
Chapters Publishing
October 15, 1995
30 full-color photographs throughout
ISBN: 1-881527-94-8


Susanna Foo Recipes

Chinese and Lunar New Year Handbook

This Archived Page created between 1994 and 2001. Modified August 2007

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