Sauteed chicken breast with shiny muscat sauce
How to make it
1
Cut the chicken breast into pieces and divide into quarters.
2
Sprinkle salt and white pepper on both sides of the cut breast with strong salt and white pepper, and sprinkle with cake flour on both sides.
3
Heat [A] in a frying pan and grill the breast over low to medium heat. Once it's golden brown, turn it over, and when it's grilled to the golden brown on the back, add [B] to remove the alcohol content.
4
Remove the chicken breast, add half-cut Shine Muscat in the same frying pan and fry.
5
After a few minutes, add [C] and turn into a sauce.
6
Place one slice of chicken breast on a plate and pour lightly simmered Muscat sauce over it.
4 dishes in ingredients
-
- Chicken breast
- 1 sheet (200g)
-
- salt
- Appropriate amount
-
- White pepper
- Appropriate amount
-
- cake flour
- Appropriate amount
-
[A]
- Olive oil
- 1 tablespoon
-
- butter
- 10g
-
[B]
- White wine
- 50cc
-
- Lemon juice
- 1 tsp
-
- Shine Muscat 1/2 cut
- About 12 tablets
-
[C]
- water
- 30cc
-
- Fruit tomatoes 2mm cubes
- 30g
-
- Italian parsley chopped
- A pinch
-
- butter
- 15g
-
- salt
- Small amount
-
- White pepper
- Small amount
