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Chicken in Cream Cheese Mustard Sauce
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1
Mince the onion.
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Onion
1/4
2:43
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5 tips
1
鶏もも肉の代わりに鶏むね肉も使用できますが、もも肉の方がよりジューシーに仕上がります。
2
マッシュルームの他に、しめじを加えても美味しく仕上がります。
3
スライスチーズの代わりにクリームチーズを使用すると、より濃厚な味わいになります。
4
レモンの酸味が苦手な場合は、レモン汁を加えなくても構いません。
5
白ワインがない場合は、料理酒で代用できます。
1
Mince the onion.
Onion 1/4
2:43
2
Wipe the mushrooms clean with paper towels and slice thinly.
3:03
3
Trim sinew and excess fat from the chicken thigh, and halve.
3:52
4
Season the flesh side of the chicken thigh only with salt (2 pinches) and black pepper (to taste). Dust thoroughly with cake flour (1.5 tbsp).
4:25
5
Heat olive oil (1/2 tbsp) in a frying pan and cook the chicken skin-side down over medium heat until well browned. Flip and cook another 1 minute on very low heat. Transfer to a tray.
5:24
6
Don't wipe out the pan — add the minced onion and sliced mushrooms with a sprinkle of salt (2 pinches). Cook over low heat until the onion is translucent.
7:30
7
Add white wine (4 tbsp) and granulated consommé (1/4 tsp), stir, cover, and simmer 5 minutes over low heat.
8:12
8
Uncover and add butter (10g), whole-grain mustard (1 tbsp), milk (120ml), and sliced cheese (1 slice). Stir over very low heat until the cheese melts and the sauce thickens.
9:01
9
Once the sauce is thick, return the chicken with any juices from the tray and simmer briefly in the sauce on very low heat.
9:28
10
Plate the chicken and pour the mustard cheese sauce over. Optional finish: a squeeze of lemon and black pepper.
10:09
1
Step 1
Mince the onion.
Onion
1/4
2
Step 2
Wipe the mushrooms clean with paper towels and slice thinly.
Mushrooms
5-6
3
Step 3
Trim sinew and excess fat from the chicken thigh, and halve.
Chicken thigh
1 fillet
4
Step 4
Season the flesh side of the chicken thigh only with salt (2 pinches) and black pepper (to taste). Dust thoroughly with cake flour (1.5 tbsp).
Chicken thigh
1 fillet
Cake flour
1.5 tbsp
Salt
2 pinches
Black pepper
to taste
5
Step 5
Heat olive oil (1/2 tbsp) in a frying pan and cook the chicken skin-side down over medium heat until well browned. Flip and cook another 1 minute on very low heat. Transfer to a tray.
Chicken thigh
1 fillet
Olive oil
1/2 tbsp
6
Step 6
Don't wipe out the pan — add the minced onion and sliced mushrooms with a sprinkle of salt (2 pinches). Cook over low heat until the onion is translucent.
Chicken thigh
1 fillet
Mushrooms
5-6
Onion
1/4
Salt
2 pinches
7
Step 7
Add white wine (4 tbsp) and granulated consommé (1/4 tsp), stir, cover, and simmer 5 minutes over low heat.
Granulated consommé
1/4 tsp
White wine
4 tbsp
8
Step 8
Uncover and add butter (10g), whole-grain mustard (1 tbsp), milk (120ml), and sliced cheese (1 slice). Stir over very low heat until the cheese melts and the sauce thickens.
Sliced cheese
1 slice
Milk
120ml
Butter
10g
Whole-grain mustard
1 tbsp
9
Step 9
Once the sauce is thick, return the chicken with any juices from the tray and simmer briefly in the sauce on very low heat.
Chicken thigh
1 fillet
10
Step 10
Plate the chicken and pour the mustard cheese sauce over. Optional finish: a squeeze of lemon and black pepper.
Lemon
1/8
Black pepper
to taste
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