Chicken Sauté with Mentaiko Cheese Sauce

Name: Chicken Sauté with Mentaiko Cheese Sauce
Yield: 1 serving
Cuisine: American
Ingredients: 1 Chicken thigh; 1 Salt and pepper; 1 Extra virgin olive oil; 1/2 packet Mentaiko (salt-cured spicy pollack or cod roe); 10 tbsp Milk; 4 slice Kraft Camembert Sliced Cheese

cookpad.japan @cookpad_jp

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.
The rich cheese goes really well with the mentaiko!

If the cheese isn't 100% melted it should still be ok, just make sure that it's mostly melted. 1 or 2 lumps is fine.
The spiciness and saltiness of mentaiko varies depending on the maker so feel free to add extra seasoning depending on the taste. Recipe by Poron526

cookpad.japan @cookpad_jp

Saved

Ingredients

1 serving

1Chicken thigh
1Salt and pepper
1Extra virgin olive oil
[Mentaiko Cheese Sauce]
1/2packet Mentaiko (salt-cured spicy pollack or cod roe)
10 tbspMilk
4 sliceKraft Camembert Sliced Cheese

Saved

Steps

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.