Chicken with Tomato Cream Sauce

Chicken with Tomato Cream Sauce

You can cook the restaurant quality dish very easily. Inexpensive chicken breast will be juicy. The tomato cream is so delicious.

Ingredients: 3 servings

Chicken breast
1 tablespoon
Salt and pepper
a small amount
1 clove
Shimeji mushrooms
1/2 bunch
Canned whole tomatoes
200 g
◯ Soup stock granules
1 teaspoon
◯ Ketchup
2 tablespoons
◯ Japanese Worcestershire-style sauce
1 tablespoon
◯ Sugar
1 teaspoon
Heavy cream (or milk)
2 tablespoons
Cake flour
2 tablespoons


1. Finely chop the garlic. Thinly slice the onion. Cut the chicken diagonally into large pieces. Trim off the hard stem end of the shimeji mushrooms and break them apart with your hands.
2. Put the chicken, sake, salt and pepper in a plastic bag, and massage the marinade into the chicken. (This is a tip to make the chicken tender!!) Rest in the refrigerator for at least 10 minutes.
3. Add the cake flour into the bag to coat the chicken.
4. Heat vegetable oil (not listed on the ingredient list) and the garlic in a frying pan until aromatic. Put the chicken from Step 2 in the pan to stir fry.
5. When both sides are cooked until golden brown, add the onion and shimeji mushrooms. Stir fry briefly. Add the canned whole tomatoes and mash them while stir frying.
6. Add the ingredients marked ◯ in the pan. Stir fry until the ingredients are mixed well. Add the heavy cream and simmer.
7. Simmer for 3-5 minutes and serve in a bowl. Garnish with parsley or grated cheese if you like.

Story Behind this Recipe

I wanted to use up the extra heavy cream and canned whole tomatoes.