Dr Jocelin’s Recipe for Chicken and Shiitake Mushrooms

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2/3 cup sesame seeds
• 2 tablespoons olive oil
• 1/2 pound sliced fresh shiitake mushrooms
• 4-1/2 teaspoons minced fresh gingerroot or 1 to 1 1/2 tsp ground dried ginger
• 2 garlic cloves, minced
• 4-1/2 teaspoons soy sauce
• 1-1/2 teaspoons butter
• 1 cup heavy whipping cream
• 1-1/2 teaspoons mustard
• Hot cooked rice

DIRECTIONS

Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. Place sesame seeds in a shallow bowl; dip chicken in sesame seeds.

In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm.

In the same skillet, cook and stir the mushrooms, ginger and garlic in soy sauce and butter for 3 minutes. Add cream and mustard; cook and stir for 6-8 minutes or until thickened. Serve sauce with chicken and rice. Yield: 4 servings.