SESAME CHICKEN WITH GINGER SHITAKE CREAM SAUCE
4 large, boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
½ cup white sesame seeds
¼ cup black sesame seeds
3 tablespoon peanut oil
1 tablespoon butter
3 tablespoon fresh ginger, minced
6 large garlic cloves, chopped
16 ounce shitake mushrooms, stemmed and julienned
3 tablespoon soy sauce
2 cups whipping cream
2 tablespoon prepared wasabi mustard
Place chicken breasts, one at a time, in a large zip-lock bag and pound with a mallet until each breast is ½” even thickness throughout.
Season each breast on both sides with salt and pepper.
Combine white and black sesame seeds in a small bowl and gently press 1 tablespoon of the mixture onto both sides of each breast.
Heat the peanut oil in a large skillet and sauté each chicken breast over medium heat until lightly browned on both sides and just cooked through. Remove from pan and cover with foil to keep warm.
Melt the tablespoon of butter in the same pan and add the ginger and garlic. Sauté over medium heat for one minute until fragrant. Add mushrooms and soy sauce and sauté for another 3 minutes. Add cream and wasabi and bring to a boil, stirring frequently for 5-7 minutes until the sauce thickens and coats the back of a spoon.
Prepare sushi rice according to package directions for six ½ cup servings.
Place ½ cup of the sushi rice in a small ramekin and unmold on each plate. Top with one chicken breast and lots of yummy sauce. If the breasts are large, cut in half for smaller portion size.
Garnish with chopped scallions.