Chicken Saute with Mentaiko Cheese Sauce

1. 1

   Pierce the skin side of the chicken thigh with a fork several times.

2. 2

   Make some shallow cuts at 1-2 cm intervals into the meat against the direction of the sinews.

3. 3

   Cut away the sinews.

4. 4

   Cut the meat into 6 equal pieces and lightly season with salt and pepper.

5. 5

   Grease the pan with olive oil and cook both sides until browned (starting with the skin-side).

6. 6

   Wipe away any excess oil that leaks out with kitchen paper.

7. 7

   Remove the membrane of the mentaiko.

8. 8

   Cut the cheese up so that it melts quickly.

9. 9

   Making the sauce Add the milk and cheese to a small non-stick frying pan.

10. 10

    Keep on a medium heat until warmed and then a low hreat.

11. 11

    Melt the cheese as the mixture is warming with a wooden or silicon spatula.

12. 12

    Once the cheese has completely melted, add the mentaiko and mix.

13. 13

    So thick.

14. 14

    Add the chicken to a plate and cover with the sauce to finish.

15. 15

    Try serving with whichever vegetables you like alongside your chicken This time I sauteed some shimeji mushrooms in butter, seasoned them with salt and pepper and put them on the plate with some cherry tomatoes.

16. 16

    For the sauce, you can use 6 tablespoons of milk instead for a thicker sauce.

17. 17

    The only problem is that the sauce will congeal when cooled so you have to eat it while it's still hot.

18. 18

    This is the cheese I used: Kraft's Camembert Sliced Cheese.

* Per serving · 4 servings · Values may vary.