From: Chef Russell Siu, Executive Chef and Co-owner, 3660 on the Rise, Honolulu, HI. Yield: 4 servings.
4 skinless, boneless chicken breasts (about 1½ lb.)
to taste, kosher salt and black pepper
8 shiitake mushrooms, julienne
1 Tbsp. unsalted butter
2 shiso leaves, fine julienne
16 spinach leaves, stems off