Dish: Tasty Chicken Sauté with Mentaiko Cheese Sauce

Chicken Sauté with Mentaiko Cheese Sauce. Great recipe for Chicken Sauté with Mentaiko Cheese Sauce. 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. I decided to use some to make a nice meal.

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The rich cheese goes really well with the mentaiko! Combine cream cheese, milk, and remaining wine in a saucepan stirring over low heat until smooth, add to the chicken and vegetables, and serve over noodles. Mexican spiced chicken topped with a creamy cheese sauce makes this, dinner delicious any night of the week. We can prepare Chicken Sauté with Mentaiko Cheese Sauce using 7 components and 13 actions. Below is how we attain.

What needs to be prepared of Chicken Sauté with Mentaiko Cheese Sauce

1. Guidelines. 1 of Chicken thigh.
2. Step by step. 1 of Salt and pepper.
3. Detaile. 1 of Extra virgin olive oil.
4. Instructions. of [Mentaiko Cheese Sauce].
5. Detaile. 1/2 of packet Mentaiko (salt-cured spicy pollack or cod roe).
6. Instructions. 10 tbsp of Milk.
7. Step by step. 4 slice of Kraft Camembert Sliced Cheese.

Pair it with the Perfect Mexican Rice for a complete meal that your family will be begging for more. It does not cost you anything extra by clicking on the links. The first step is to lightly coat the chicken breasts in flour seasoned with sea salt and black pepper. When you turn the chicken breasts over, add the slice mushrooms to the pan.

To Make Chicken Sauté with Mentaiko Cheese Sauce

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

Directions: Hit the "Start Cook" button on the rice cooker and sauté butter, garlic, and shallots together until the shallots are almost translucent, and the garlic is slightly brown. Remove the chicken breasts to a plate and set aside. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce.

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