Chicken and Komatsuna Sautéed with Garlic Butter

 

[Ingredients] (Serves 2)

・Komatsuna (Japanese mustard spinach) ... 1 bunch (approx. 200g)

・Chicken breast ... 1 large piece (approx. 300g)

・Grated garlic ... 1/2 tsp

・Salt

・Soy sauce

・Butter

[Instructions]

1. Cut the komatsuna in half crosswise to separate the leaves from the stems. Cut the chicken breast in half lengthwise and rub in 1/2 teaspoon of salt.

2. Place the chicken in a frying pan, skin-side down, and cook over medium heat. After cooking for about 4 minutes, add the komatsuna stems and then the leaves to the empty space in the pan. Add 1 teaspoon of soy sauce and the garlic, cover with a lid, and steam-cook over medium-low heat for about 6 minutes.

3. Flip the chicken over, sauté the komatsuna for about 1 minute, then transfer both to serving plates. Add 20g of butter to the pan juices remaining in the skillet, let it melt, and drizzle the mixture over the chicken and komatsuna.