Yield
Yield: 24 servings
10 cups heavy cream
20 ounces crumbled Gorgonzola cheese
3 tablespoons Kikkoman NuMami Sauce
24 skinless, boneless chicken breasts
4 1/2 pounds cremini mushrooms, quartered
1 1/2 cups julienned sun-dried tomatoes
Butter or vegetable oil, as needed, for searing
SIMMER cream, Gorgonzola and NuMami, whisking until cheese melts.
SEAR 1 chicken breast per serving in butter or oil until golden and cooked through. Remove from pan.
SAUTÉ 3 ounces mushrooms in same pan until golden. Add 4 ounces Gorgonzola sauce and 1 tablespoon tomatoes; simmer until sauce thickens slightly. Slice chicken and pour sauce over.
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
