Chicken with Shiitake and Soy Cream Sauce

• 1 tsp extra virgin olive oil
• 2 chicken breast, skin on
• 8 dried shiitake mushrooms
• 1/3 cup (80ml) salt reduced soy sauce
• 2 tbsp black vinegar
• 1 tbsp caster sugar
• 150ml cream
• Asian steamed greens, to serve
• ½ tsp salt

This recipe is created by Justine Schofield for our partnership with Everyday Gourmet. #EDG2020

1. Remove the chicken from the fridge 30 minutes before cooking and preheat the oven to 180C. Place the shiitake in 3/4 cup of hot water to soften for 15 minutes, remove stalk and slice and reserve water.

2. Massage oil all over chicken and season with salt. Heat an oven safe pan over a medium to high heat and cook chicken, skin side down for 2-3 minutes then turn over and roast in the oven for 10 minutes. Remove from the oven and rest chicken on a plate while you make the sauce.

3. For the sauce deglaze the pan with vinegar and then add the soy and sugar and bring to the boil. Now add 1/2 of the reserved shiitake water and the sliced shiitake and simmer until it reduces by a third. Add the cream and cook until it begins to thicken, enough to coat the back of a wooden spoon.

4. To serve, arrange steamed vegetables on plates. Slice chicken and place on top. Add any juices from the chicken back to the pan of sauce and mix through. Drizzle mushroom sauce on top.