Yakitori Chicken with Matsutake
Ingredients
- 1/4 C. dry sherry
- 1/4 C. soy sauce
- 2 T. sesame oil
- 2 T. packed brown sugar
- 1 T. fresh minced ginger
- 1 T. fresh minced garlic
- 1/4 C. extra virgin olive oil
- 2 T. dry sherry
- 1 t. ground nutmeg
- 1/4 t. pepper
- 1/2 t. salt
- 6 skinless, boneless chicken breasts
- 2/3 pound Matsutakes, cleaned & sliced into large pieces
Methods/steps
- Place first 6 ingredients (sherry through garlic) in a medium bowl and whisk to combine. Add chicken breasts to marinade, coat well, cover and let stand 1 hour or refrigerate overnight.
- Preheat broiler. Heat olive oil in a large skillet over medium heat and saute mushrooms 2 minutes. Add sherry, nutmeg, salt and pepper and continue sauteing until mushrooms are cooked through 2-3 minutes more. Remove from heat, set aside and keep warm.
- Remove chicken from marinade and place on racks on a baking sheet. Broil chicken 3-4 inches from heat source, turning once, approximately 4-5 minutes each side, until done. Serve topped with sauteed Matsutakes.
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