2 tablespoons soft, unsalted butter
1 tablespoon white miso
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra virgin olive oil
1 pound mushrooms such as button, crimini, or shitake, sliced
1 small shallot, finely chopped
1 clove garlic, finely chopped
1 cup low-sodium chicken stock
1 1/2 tablespoons lemon juice
2 tablespoons chopped parsley, for garnish


1.Make the miso butter In a small bowl, mash the butter and miso together with a fork until combined.
2.Cook the chicken In a shallow bowl or on a plate, mix the flour, salt, and pepper together. Dredge the chicken breasts on both sides with the flour, and shake off the excess.
3.Cook the mushrooms Add the mushrooms to the skillet and cook, stirring occasionally, for 7 to 8 minutes, or until they release their liquid and are golden. Resist the urge to stir constantly so the mushrooms can brown. Stir in the shallot and garlic and cook for 1 minute.
4.Make the sauce Add the stock to the skillet and bring to a boil. Simmer for 1 minute, and stir in the miso butter. Return the chicken to the skillet and turn the breasts in the sauce. Taste and add more salt and pepper, if you like. Stir in the lemon juice.
5.Serve the chicken Transfer the chicken to a platter or individual plates. Spoon the mushroom sauce over the top and sprinkle with chopped parsley.

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