Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken sauté with mentaiko cheese sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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. Served with THE BEST creamy peanut sauce ever!!! I'm going to be completely honest with you guys. These chicken satay skewers could taste like shoe leather.
Chicken Sauté with Mentaiko Cheese Sauce is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Chicken Sauté with Mentaiko Cheese Sauce is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken sauté with mentaiko cheese sauce using 7 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Chicken Sauté with Mentaiko Cheese Sauce:
- Get 1 Chicken thigh
- Get 1 Salt and pepper
- Take 1 Extra virgin olive oil
- Take [Mentaiko Cheese Sauce]
- Take 1/2 packet Mentaiko (salt-cured spicy pollack or cod roe)
- Get 10 tbsp Milk
- Prepare 4 slice Kraft Camembert Sliced Cheese
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. Bone chicken breasts (or purchased boneless chicken breasts). All Reviews for Chicken and Mushroom Saute.
Instructions 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.
Bone chicken breasts (or purchased boneless chicken breasts). All Reviews for Chicken and Mushroom Saute. I use cream of mushroom soup and chicken broth to give the sauce some oomph and to make extra. You can also add green or white sauteed onions if you desire. Chicken Breast With Crispy Cheese. · Tomato Spinach Chicken Spaghetti One bite of this Tomato Spinach Chicken Spaghetti and you will never buy jarred tomato sauce ever again.
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