Chicken Sauté with Mentaiko Cheese Sauce.
You can have Chicken Sauté with Mentaiko Cheese Sauce using 7 ingredients and 13 steps. Here is how you cook that.
Ingredients of Chicken Sauté with Mentaiko Cheese Sauce
- You need 1 of Chicken thigh.
- You need 1 of Salt and pepper.
- Prepare 1 of Extra virgin olive oil.
- It's of [Mentaiko Cheese Sauce].
- It's 1/2 of packet Mentaiko (salt-cured spicy pollack or cod roe).
- You need 10 tbsp of Milk.
- You need 4 slice of Kraft Camembert Sliced Cheese.
Chicken Sauté with Mentaiko Cheese Sauce instructions
- 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..
