Tender Chicken Breast with Rich Tomato Cream Sauce

• 2 Chicken breasts
• 1 Salt and pepper
• 2 tbsp Sake
• 2 tbsp Katakuriko
• 1 Onion (medium)
• 1 packet Shimeji mushrooms
• 2 tbsp Olive oil
• 4 tbsp White wine (or cooking sake)
• 1 Salt and pepper
• 4 tbsp Heavy cream
• 4 tbsp Ketchup
• 1 clove Garlic (grated)

1. Cut the chicken into thinly sliced bite sized pieces.
2. Put into a plastic bag with the ingredients.
3. Rub in well.
4. Leave for 10 minutes, then add the katakuriko and rub well until there is no excess flour.
5. Slice the onion.
6. Remove the root ends of shimeji mushrooms and shred.
7. Mix the ingredients in a bowl to combine.
8. Heat olive oil in a frying pan and arrange the chicken pieces.
9. Fry over medium heat, turning over to loosen the pieces.
10. Add the white wine and cook the chicken through.
11. Simmer until the liquid has evaporated.
12. Add the sliced onion first and shimeji mushrooms next to Step 4, and fry.
13. Pour in Step 2.
14. Toss gently and season with salt and pepper.
15. Serve.

chicken breasts, salt, sake, katakuriko, onion, packet, olive oil, white wine, salt, heavy cream, ketchup, clove garlic

Taken from cookpad.com/us/recipes/144933-tender-chicken-breast-with-rich-tomato-cream-sauce (may not work)