Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chicken sauté with mentaiko cheese sauce. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Great recipe for Chicken Sauté with Mentaiko Cheese Sauce. I wanted to eat chicken sauté with sauce and was trying to think of a recipe when I remembered all of the mentaiko I had just received as a gift.

Chicken Sauté with Mentaiko Cheese Sauce is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chicken Sauté with Mentaiko Cheese Sauce is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have chicken sauté with mentaiko cheese sauce using 7 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Chicken Sauté with Mentaiko Cheese Sauce:

1. Make ready 1 Chicken thigh
2. Take 1 Salt and pepper
3. Make ready 1 Extra virgin olive oil
4. Get [Mentaiko Cheese Sauce]
5. Prepare 1/2 packet Mentaiko (salt-cured spicy pollack or cod roe)
6. Take 10 tbsp Milk
7. Prepare 4 slice Kraft Camembert Sliced Cheese

Instructions to make Chicken Sauté with Mentaiko Cheese Sauce: Pierce the skin side of the chicken thigh with a fork several. Chicken Sauté with Mentaiko Cheese Sauce. I wanted to eat chicken sauté with sauce and was trying to think of a recipe when I remembered all of the mentaiko I had just received as a gift. Mentaiko Spaghetti is refreshing summer pasta with spicy marinated pollock roe.

Steps to make Chicken Sauté with Mentaiko Cheese Sauce:

1. Pierce the skin side of the chicken thigh with a fork several times.
2. Make some shallow cuts at 1-2 cm intervals into the meat against the direction of the sinews. Cut away the sinews.
3. Cut the meat into 6 equal pieces and lightly season with salt and pepper.
4. Grease the pan with olive oil and cook both sides until browned (starting with the skin-side). Wipe away any excess oil that leaks out with kitchen paper.
5. Remove the membrane of the mentaiko. Cut the cheese up so that it melts quickly.
6. Making the sauce Add the milk and cheese to a small non-stick frying pan.
7. Keep on a medium heat until warmed and then a low hreat. Melt the cheese as the mixture is warming with a wooden or silicon spatula.
8. Once the cheese has completely melted, add the mentaiko and mix.
9. So thick.
10. Add the chicken to a plate and cover with the sauce to finish.
11. Try serving with whichever vegetables you like alongside your chicken This time I sautéed some shimeji mushrooms in butter, seasoned them with salt and pepper and put them on the plate with some cherry tomatoes.
12. For the sauce, you can use 6 tablespoons of milk instead for a thicker sauce. The only problem is that the sauce will congeal when cooled so you have to eat it while it's still hot.
13. This is the cheese I used: Kraft's Camembert Sliced Cheese.

I wanted to eat chicken sauté with sauce and was trying to think of a recipe when I remembered all of the mentaiko I had just received as a gift. Mentaiko Spaghetti is refreshing summer pasta with spicy marinated pollock roe. This Japan-made spaghetti recipe suits Japanese taste very well and now it. These chicken satay skewers could taste like shoe. Chicken breasts are a staple of healthful cooking because they're lean and cook in a flash.

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