Chicken Breast Sautee with Anchovy Butter Sauce
- 20 minutes
- 580 cals
- 2 servings
Umami in the chicken and anchovy sauce add style to the dish. It is filling enough for the main course and can be served hot or cold.
- 1 chicken breast
- 1 tbsp olive oil
- 1 tbsp butter, salted
- 1/4 tbsp garlic, chopped
- 2 fillets anchovies
- 5 tbsp white wine
- 1/2 cup (100ml) chicken bouillon
- 1/3 consomme cube for 100ml water
- 1/4 tbsp lemon juice
- 1/2 tbsp parsley, chopped
- salt and pepper to taste
Glutamate : 20〜50mg/100g Inosinate : 150〜230mg/100g
Glutcamate : 630mg/100g
Season the chicken breast with salt and pepper. Chop the anchovies.
Heat olive oil to medium heat in a frying pan and put the chicken breast skin-side down. Sear the chicken on both sides until golden brown. Add the white wine and cover until the chicken is done. Arrange on a plate.
Wipe off the excess fat from the pan, add butter and garlic. Cook until there is a smell sweet, then add the anchovy and white wine. Burn off the alcohol, add chicken bouillon, lemon juice and parsley. Season with salt and pepper.
Sprinkle the sauce from 3 on the chicken from 2.
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