Chicken Sautéed with Cream and Mustard

Name: Chicken Sautéed with Cream and Mustard
Yield: 2 servings
Cuisine: American
Ingredients: 2 fillets Chicken thighs; 1 generous dash of each Salt and pepper; 1 tbsp Sake; 100 ml ● Heavy cream; 1 and 1/2 tablespoon ● Whole grain mustard

cookpad.japan @cookpad_jp

My daughter said that the pork sauté she had at school was delicious, so I gave it a try with chicken.

In Step 3, the cream will separate if heated too long. It can still be eaten, but it will not look as presentable.
You can use this sauce on pork or salmon, too. Recipe by Nyakun

My daughter said that the pork sauté she had at school was delicious, so I gave it a try with chicken.

In Step 3, the cream will separate if heated too long. It can still be eaten, but it will not look as presentable.
You can use this sauce on pork or salmon, too. Recipe by Nyakun

cookpad.japan @cookpad_jp

My daughter said that the pork sauté she had at school was delicious, so I gave it a try with chicken.

In Step 3, the cream will separate if heated too long. It can still be eaten, but it will not look as presentable.
You can use this sauce on pork or salmon, too. Recipe by Nyakun

My daughter said that the pork sauté she had at school was delicious, so I gave it a try with chicken.

In Step 3, the cream will separate if heated too long. It can still be eaten, but it will not look as presentable.
You can use this sauce on pork or salmon, too. Recipe by Nyakun

Saved

Ingredients

2 servings

2 filletsChicken thighs
1generous dash of each Salt and pepper
1 tbspSake
100 ml● Heavy cream
1and 1/2 tablespoon ● Whole grain mustard

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Steps

1

Trim the yellow colored fat from the chicken thigh, then chop into several pieces across the fiber. Season with salt and pepper, then fry both sides to a golden crisp on medium heat.
2

Add the sake, cover with a lid, then reduce heat to steam cook until thoroughly cooked through. Remove any excess fat from the pan.
3

Remove the chicken from Step 2, add the ● ingredients and blend with the tasty bits and juices left in the pan, then lightly simmer while stirring.
4

Pour the sauce from Step 3 onto the cut pieces of chicken thigh, and serve.