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
- 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.
- Place the beaten egg yolk in a shallow pan and the cornstarch
on a plate.
- Remove the chicken breasts from the marinade and dip them into
the egg yolk, coating on all sides. Dredge them very lightly in the
- 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
- Remove from the skillet and keep warm. Add 1 tablespoon oil and
repeat with the remaining 2 halves.
- 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.
- 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.
- Remove the pan from the heat and stir in the tarragon.
- 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
October 15, 1995
30 full-color photographs throughout
Susanna Foo Recipes
- Recipes for a Celebratory Home Menu
- Additional Recipes from Susanna Foo
- Susanna Foo and Chinese New Year
Chinese and Lunar New Year Handbook
This Archived Page created between 1994 and 2001. Modified August 2007