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Chicken Scaloppine with Shiitake Sake Sauce and Crispy Udon Noodles
Chicken Scaloppine with Shiitake Sake Sauce and Crispy Udon Noodles
Chicken Scaloppine with Shiitake Sake Sauce and Crispy Udon Noodles is a mouthwatering dish that combines tender chicken scaloppine, a delicious shiitake sake sauce, and crispy udon noodles for a delightful culinary experience. The chicken is thinly pounded and cooked to perfection, while the shiitake sake sauce adds a rich and savory flavor. The dish is then topped off with crispy udon noodles, adding a satisfying crunch to each bite.
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Ingredients
- 1 pound chicken breasts boneless skinless
- 8 ounces shiitake mushrooms sliced
- 1 cup sake (Japanese rice wine)
- 1 tablespoon soy sauce
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon ginger minced
- 8 ounces udon noodles
- Salt and pepper to taste
- Green onions thinly sliced (for garnish), optional
Instructions
- Start by preparing the chicken scaloppine. Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about 1/4 inch. Season both sides with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter and add the shiitake mushrooms. Sauté them for about 5 minutes until they become tender and slightly browned.
- Add the minced garlic and ginger to the skillet and cook for an additional 1-2 minutes, until fragrant.
- Pour in the sake and soy sauce, stirring to combine all the ingredients. Bring the mixture to a simmer and let it cook for about 5-7 minutes until the sauce has reduced slightly.
- While the sauce is simmering, cook the udon noodles according to the package instructions. Drain and set aside.
- In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the cooked udon noodles and spread them out evenly. Let them cook undisturbed for about 3-4 minutes until they become crispy on one side. Flip the noodles to crisp the other side for an additional 3-4 minutes.
- To serve, place a chicken scaloppine on a plate and spoon the shiitake sake sauce over it. Top with a portion of crispy udon noodles and garnish with thinly sliced green onions.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 494kcal (25%)Carbohydrates: 46g (15%)Protein: 35g (70%)Fat: 12g (18%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mg (24%)Sodium: 1074mg (47%)Potassium: 630mg (18%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 40IU (1%)Vitamin C: 2mg (2%)Calcium: 18mg (2%)Iron: 1mg (6%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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