2 5-ounce breasts of boneless, skinless poultry, deboned, and tenderized (refer to tip). 1/2 teaspoon pepper, finely ground Half a teaspoon of salt 1 teaspoonful oil of canola 1 minced midsize shallot 1 cup sliced shiitake mushroom stems, thinly 2 teaspoons dry white wine or vermouth Half a cup chicken bouillon containing reduced sodium 2 teaspoons cream heavy 2 teaspoons freshly minced scallion greens or chives
In a medium skillet, heat the oil over medium heat. Cook the chicken for 12 to 16 minutes, turning once or twice and regulating the heat to prevent burning, or until 165 degrees Fahrenheit are registered on an instant-read thermometer inserted into the thickest part. Place on a dish and cover with foil to maintain heat.
Stir shallot into the pan and simmer for approximately 30 seconds, or until fragrant. Cook the mushrooms, stirring intermittently, for approximately 2 minutes, or until tender.
Add vermouth (or wine); simmer for approximately one minute, scraping up any browned pieces, or until nearly evaporated. Reduce the bouillon by half, approximately 1 to 2 minutes.
Whisk in chives (or scallions) and cream, then return to a simmer. About one minute later, reintroduce the chicken to the pan, toss to incorporate with the sauce, and cook until thoroughly heated.
Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.