- Place chicken pieces between sheets of waxed paper; pound gently and evenly until pieces are about 1/2-inch thick. Rub both sides of chicken with garlic, 1/2 teaspoon salt and pepper.
- Heat oil in large skillet over medium heat until hot. Add chicken; cook 8 minutes, or until golden brown. Turn chicken over; cook 7 to 8 minutes longer, or until chicken is no longer pink in center, lowering heat if necessary. Remove chicken; keep warm.
- Add mushrooms and chicken broth to same pan; cook 3 minutes, stirring to remove crusty bits.
- Blend flour with soymilk until smooth; stir mixture into skillet with soy sauce and remaining 1/4 teaspoon salt. Bring to boil. Reduce heat; simmer 3 minutes, or until thickened, stirring constantly.
- Serve gravy over chicken.
Chicken with Cream Mushroom Gravy
ingredients
4 boneless, skinless chicken breast halves,
about 6 ounces each
2 large cloves garlic, pressed
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
2 tablespoons vegetable oil
6 ounces fresh mushrooms, sliced
1/4 cup chicken broth
1 tablespoon all-purpose flour
1 cup Pearl Original Organic Soymilk
1 teaspoon Kikkoman Soy Sauce
directions
THE STORY OF SOY SAUCE
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
