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1
Butterfly each breast.
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2
Lay down the butterflied breasts on cutting board and cover with plastic wrap; gently pound the chicken with a mallet until about 1/3 inch or desired thickness.
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3
In a bowl add the potato/corn starch and dredge the breasts until they are thoroughly covered in the starch.
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4
Sprinkle the chicken with salt and pepper and set aside.
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5
Add 3/4 cup of olive oil to fry pan and heat (more or less oil may be required-I never measure the amount of oil I use).
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6
When the oil begins to sizzle place the potato/corn starch covered breasts in the pan.
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7
Fry each side of the breast for 5-6 minutes or until golden brown (for thicker sliced chicken, cooking time will take longer). Set aside and keep warm.
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8
Wash and remove stems of the shitake and white/brown mushrooms. Only remove the very bottom part of the shimeji mushrooms; do not remove the whole stems.
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9
Seperate the shimeji mushrooms from one another.
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10
Slice the shitake and white/brown mushrooms.
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11
Dice the garlic and onion.
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12
Add the remaining 2 tablespoons of olive oil to fry pan and heat.
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13
Add garlic and onion to pan and brown slightly.
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14
After the garlic and onion begin to brown, add all the mushrooms, shimeji, shitake, and white/brown mushrooms and cook until mushrooms begin to brown.
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15
Add soy sauce and mirin and cover pan and simmer until mushrooms are tender.
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16
Remove from heat and add butter; mix well until thoroughly melted.
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17
Top chicken with sauce and serve with steamed rice and vegetables.
