Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken sauté with mentaiko cheese sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken Sauté with Mentaiko Cheese Sauce. I wanted to eat chicken sauté with sauce and was trying to think of a recipe when I remembered all of the mentaiko I had just received as a gift. -Please check below for cooking ideas- Please subscribe for new videos, more subscriptions will help us add more recipes! RECIPE Heat a pan over medium heat.
Chicken Sauté with Mentaiko Cheese Sauce is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Chicken Sauté with Mentaiko Cheese Sauce is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken sauté with mentaiko cheese sauce using 7 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Sauté with Mentaiko Cheese Sauce:
- Get 1 Chicken thigh
- Take 1 Salt and pepper
- Get 1 Extra virgin olive oil
- Get [Mentaiko Cheese Sauce]
- Prepare 1/2 packet Mentaiko (salt-cured spicy pollack or cod roe)
- Get 10 tbsp Milk
- Get 4 slice Kraft Camembert Sliced Cheese
Chicken breasts are cooked with vegetables and a simple boursin cheese sauce. This is an easy chicken breast recipe, and it's great with pasta or rice. Remove to a plate and keep warm. Add the mushrooms to the same skillet and sauté until tender.
Steps to make Chicken Sauté with Mentaiko Cheese Sauce:
- Pierce the skin side of the chicken thigh with a fork several times.
- Make some shallow cuts at 1-2 cm intervals into the meat against the direction of the sinews. Cut away the sinews.
- Cut the meat into 6 equal pieces and lightly season with salt and pepper.
- Grease the pan with olive oil and cook both sides until browned (starting with the skin-side). Wipe away any excess oil that leaks out with kitchen paper.
- Remove the membrane of the mentaiko. Cut the cheese up so that it melts quickly.
- Making the sauce Add the milk and cheese to a small non-stick frying pan.
- Keep on a medium heat until warmed and then a low hreat. Melt the cheese as the mixture is warming with a wooden or silicon spatula.
- Once the cheese has completely melted, add the mentaiko and mix.
- So thick.
- Add the chicken to a plate and cover with the sauce to finish.
- Try serving with whichever vegetables you like alongside your chicken This time I sautéed some shimeji mushrooms in butter, seasoned them with salt and pepper and put them on the plate with some cherry tomatoes.
- For the sauce, you can use 6 tablespoons of milk instead for a thicker sauce. The only problem is that the sauce will congeal when cooled so you have to eat it while it's still hot.
- This is the cheese I used: Kraft's Camembert Sliced Cheese.
Dinner guests are always impressed when I serve this appetizing main dish. It's a delicious and pretty way to dress up plain In a large skillet, saute onion in remaining salad dressing. Chicken breasts are a staple of healthful cooking because they're lean and cook in a flash. This simple technique puts dinner on the table in less. For best results, use a nonstick skillet, and scrape up the sauce thoroughly from the bottom of the pan to get the concentrated flavor left behind by sautéing.
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