Oyster Sauce Braised Chicken with Mushrooms
What You Will Need
Ingredients
- 4 boneless, skinless chicken breasts (6 oz. each)
- 2 Tbsp. olive oil
- 1 lb. white mushrooms, wiped clean and sliced 1/2-inch-thick
- 1 3/4 cups chicken broth
- 2 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish
Seasoning
- ¼ cup Lee Kum Kee Panda Brand Oyster Sauce
- Salt and fresh ground pepper
Made with
Lee Kum Kee products
How to make it
-
Season chicken with salt and pepper. In a large skillet, heat 1 Tbsp. oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
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Add remaining tablespoon oil to skillet. Add mushrooms and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes
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Add oyster sauce, and cook, stirring, until bubbly, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
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Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.
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