Jidori Chicken Recipe
GF Cremini Mushroom, Jus, Sherry
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
ENTREES
Method
ENTREES
- 1
Season the jidori chicken breasts with kosher salt and freshly ground black pepper.
- 2
In a large skillet, heat olive oil over medium-high heat. Sear the chicken breasts, skin-on side first if available, until golden and cooked through, about 5–6 minutes per side. Transfer to a plate and tent to keep warm.
- 3
- 4
Add cremini mushrooms and sauté until browned and their moisture has evaporated, about 5–7 minutes.
- 5
Deglaze the pan with dry sherry, scraping up browned bits. Let the sherry reduce by about half, 2–3 minutes.
- 6
Stir in gluten-free chicken stock and thyme; simmer until the sauce reduces by half and flavors meld, 6–8 minutes.
- 7
Lower the heat and whisk in heavy cream. Simmer for 2–3 minutes until the sauce thickens slightly.
- 8
Make a cornstarch slurry by whisking 1 tablespoon cornstarch with 2 tablespoons water. Whisk the slurry into the sauce and cook until it coats the back of a spoon, about 1–2 minutes.
- 9
Return the chicken to the skillet, nestling it in the sauce. Simmer 3–4 minutes until the chicken is heated through and the sauce clings to the meat.
- 10
Taste and adjust seasoning with additional salt and pepper if needed. Remove thyme sprigs.
- 11
Garnish with chopped parsley and serve the jidori chicken with the cremini mushroom jus spooned over the top.
