Chicken & Mushroom with Creamy Soy Sauce

Bruschetta with edamame and semi-dried tomatoes 429 of 481 Mushroom carbonara

Kikkoman Sauces 478

Category 469

Ingredient 433

Videos 75

World Cuisines 146

Specials 458

Chicken & Mushroom with Creamy Soy Sauce

Naturally Brewed Soy Sauce Main courses Poultry Vegetables Spring

Total time 25 mins

Preparation time: 25 mins

Nutrition facts (per portion): 1684 kJ / 402 kcal

Fat: 23.8 g

Protein: 32.7 g

Carbohydrates: 10.5 g

3 cherry tomatoes
240 g mushrooms (different varieties)
3 sticks of green asparagus
480 g chicken breast fillet
Salt
Pepper
A little plain flour
A little oil
200 ml double cream
20 g medium hot mustard
30 g sweet mustard e.g Dijon
3 tbsp. Kikkoman naturally brewed soy sauce
Chives

Preparation

Quarter the mushrooms and tomatoes, and cut the asparagus into pieces. Heat up the oil in a pan and sauté the vegetables. Then remove them from the pan and keep warm. Cut the chicken breast into strips. Lightly season them with salt and pepper. Then coat in flour. Heat up the oil in a pan and sauté the chicken. Remove from the pan and keep warm.

Dab off the excess oil with kitchen roll, then put the cream, mustard and naturally brewed soy sauce in the pan and bring to the boil. Then add the fried chicken and vegetables. Keep swivelling the pan until some of the sauce has evaporated. Arrange the chicken, mushrooms, tomatoes and asparagus on plates with your choice of side dish. Garnish with chives.

Suggested side: rice