INGREDIENTS
- 2 chicken breasts
- ½ tsp onion powder
- 2 fresh garlic cloves, divided
- 4 stems of scallion
- 1 sweet onion
- ¼ tsp Kosher salt
- 2 tbsp corn starch
- 1/8 tsp black pepper
- 4 tsp cold water
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 2 tbsp spicy brown mustard
- ½ tsp chicken bouillon seasoning powder
- 1 tsp salted butter
- ½ tsp mushroom seasoning
- 1 package of rice pilaf
- 1 tsp sesame oil
- ½ cup white wine (Chardonnay)
- ½ tsp seasoning sauce (Golden Mountain)
- 1 cup unsalted chicken broth
- 1 package of sliced fresh mushroom
- 1 tbsp cilantro
DIRECTIONS
- 1.Clean chicken breasts and trim all excess fat. Pat dry with paper town. Cut each breast into 3 pieces. Use a meat hammer, flatten chicken pieces and place into a large bowl.
- 2.Prepare spices ingredients: dice fresh garlic, cut sweet onion, dice rosemary, dice thyme.
- 3.Using a small bowl, mix corn starch and cold water to make slurry. Set aside.
- 4.Prepare marinade ingredients with mixing chicken bouillon seasoning powder, mushroom seasoning, onion powder, Kosher salt, black pepper.
- 5.Marinade chicken breasts by adding sesame oil, seasoning sauce, rosemary, thyme along with marinade ingredients from Step 4. Mix well and let chicken sit at room temperature for 1 hour.
- 6.Cook rice pilaf according to the package instructions.
- 7.Using a large frying pan, fry up butter over medium heat, add fresh diced garlic until golden brown. Add marinated chicken and fry until golden brown on both sides (1-2 minutes). Remove chicken into serving plate.
- 8.Using another large frying pan, add olive oil, fresh diced garlic over medium heat. When garlic is golden brown, add sweet onion to fry for 1 minute. Add mushroom and fry for another 1 minute. Add white wine, chicken broth, spice brown mustard. Bring to boil.
- 9.Add corn starch slurry and whisk until sauce is thickened. Removed from heat.
- 10.Serve chicken, with rice pilaf, mushroom and onion. Pull sauce over chicken as gravy. Add cut-up scallion and cilantro as garnish.