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Chicken Sauté With Mentaiko Cheese Sauce Recipe

Chicken Sauté with Mentaiko Cheese Sauce Recipe
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Serving : 1
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Prepare the ingredients before making Chicken Sauté with Mentaiko Cheese Sauce in your home. Then, follow these steps below to serve Chicken Sauté with Mentaiko Cheese Sauce for your family or friends.

Ingredients: Chicken Sauté with Mentaiko Cheese Sauce

  • 1 Chicken thigh
  • 1 Salt and pepper
  • 1 Extra virgin olive oil
  • [Mentaiko Cheese Sauce]
  • 1/2 packet Mentaiko (salt-cured spicy pollack or cod roe)
  • 10 tbsp Milk
  • 4 slice Kraft Camembert Sliced Cheese

How to Make Chicken Sauté with Mentaiko Cheese Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Chicken Sauté with Mentaiko Cheese Sauce in your home by yourself.

    Step 1
  • Pierce the skin side of the chicken thigh with a fork several times.
  • Step 2
  • Make some shallow cuts at 1-2 cm intervals into the meat against the direction of the sinews. Cut away the sinews.
  • Step 3
  • Cut the meat into 6 equal pieces and lightly season with salt and pepper.
  • Step 4
  • 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.
  • Step 5
  • Remove the membrane of the mentaiko. Cut the cheese up so that it melts quickly.
  • Step 6
  • Making the sauce Add the milk and cheese to a small non-stick frying pan.
  • Step 7
  • 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.
  • Step 8
  • Once the cheese has completely melted, add the mentaiko and mix.
  • Step 9
  • So thick.
  • Step 10
  • Add the chicken to a plate and cover with the sauce to finish.
  • Step 11
  • 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.
  • Step 12
  • 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.
  • Step 13
  • This is the cheese I used: Kraft's Camembert Sliced Cheese.
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