Chicken and Shitake Mushrooms

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Lynda Mitchell


chicken tenders or cut up chicken breast
Wondra flour or substitute
2 Tbsp margarine
2 Tbsp oil
sliced shitakes, stems removed
1/2 lemon
2 cans Italian style stewed tomatoes


Dredge chicken tenders or cut up chicken breast chunks in Wondra Flour (or substitute). Saute in margarine with oil until done over medium heat. Remove onto separate dish.

Place sliced shitakes (stems removed) into same pan, squeeze a tablespoon of lemon juice into pan and squeeze the of the juice rest onto the chicken breasts. Saute the mushrooms until tender, then add the stewed tomatoes.

Heat til bubbly over medium heat, then place chicken back in pan to heat through. Serve with couscous or rice.


Wondra flour is low protein, pregelatinized “instant” flour. It dissolves quickly in liquids so it won’t lump. In this application, all-purpose flour will work as a substitute since it’s being used to dredge the chicken.


Note that at least one brand of canned tomatoes contains sesame oil.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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