Chicken Sauteed with Cream and Mustard

1. 1

   Trim the yellow colored fat from the chicken thigh, then chop into several pieces across the fiber.

2. 2

   Season with salt and pepper, then fry both sides to a golden crisp on medium heat.

3. 3

   Add the sake, cover with a lid, then reduce heat to steam cook until thoroughly cooked through.

4. 4

   Remove any excess fat from the pan.

5. 5

   Remove the chicken from Step 2, add the ingredients and blend with the tasty bits and juices left in the pan, then lightly simmer while stirring.

6. 6

   Pour the sauce from Step 3 onto the cut pieces of chicken thigh, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.