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Yakitori Chicken with Matsutake
Created by AndrewM, Monday, 20 September 2010
Ingredients
At a glance
Course
Main Dish
Main Ingredient
Poultry
Cuisine
Japanese
Serves
6
  • 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
  1. 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.
  2. 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.
  3. 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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