Sauteed chicken breast with shiny muscat sauce

Cut the chicken breast into pieces and divide into quarters.

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.

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.

Remove the chicken breast, add half-cut Shine Muscat in the same frying pan and fry.

After a few minutes, add [C] and turn into a sauce.

Place one slice of chicken breast on a plate and pour lightly simmered Muscat sauce over it.

-
- 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