Honey Mustard Chicken Saute

 

[Ingredients (serves 4)]

2 large chicken breasts (600g) → Cut in half lengthwise and cut into Kannon-biraki (see next page)

2/3 tsp salt

2-3 tbsp flour

40g butter

2 tbsp salad oil

12 green beans

A [3 tbsp sake, 2 tbsp each of whole grain mustard and honey, 1 tbsp soy sauce]

Appropriate amount of lemon → sliced

[How to make]

(1) Rub salt thoroughly over the chicken and lightly coat with flour.

(2) Heat 10g butter and 1 tbsp salad oil in a frying pan until melted, then place the 2 pieces of chicken from (1) skin-side down and cook over medium heat for 3-4 minutes. Once browned, flip and add half the green beans, add 10g butter, and cook for another 1-2 minutes while mixing thoroughly, then remove. Cook the remaining 2 pieces and the green beans in the same way.

(3) Wipe the frying pan (2) clean with paper towels, add A and boil briefly to make a sauce. Place the chicken and beans (2) in a bowl, pour the sauce over them, and garnish with lemon.

[Recipe Tips]

Add butter for an appealing aroma and browning.

Using butter makes it easier to brown and makes it delicious! Add more butter to coat the entire surface for a rich flavor.

[411kcal per serving]

Master how to cut chicken breast for sauteing!

Koukentetsu Koh taught us how to cut chicken breast for sauteing! Stretch out the skin. Cut in half lengthwise. Cut each piece into a gate-shaped opening. Make a vertical cut in the thick part. Make a cut on the inside of the cut to open it up on both sides. Your gate-shaped opening is now complete!