Sauteed Chicken Breast with Mustard Miso Sauce
Ingredients
- 2 Chicken breasts
- 1 Salt and pepper
- 1 to sprinkle on the chicken thinly Plain flour
- 1 to fry Olive oil
- 2 tbsp White wine
- 4 tbsp Vinegar
- 1 tbsp each Olive oil, miso
- 1 tbsp each Whole grain mustard, mirin
- 1 Bay leaf
- 1 optional Vegetables for garnish
Directions
Discard the excess fat from the chicken and slice diagonally and thinly.Salt and pepper the chicken and rub well.
Leave for about 15 minutes.
Combine the ingredients in a large container.
Coat the chicken with flour thinly.
Heat the olive oil in a frying pan and brown both sides of the chicken.
To cook through, pour in the white wine and cover to steam.
Soak the prepared chicken in the marinade while it is hot.
Chill the chicken in the fridge for 1-2 hours.
Turn the chicken over now and then.
Transfer to a serving dish and garnish with vegetables, such as watercress.
You could add chopped olives to the marinade.
If the olives are too salty, add just before serving.
In the photo, I added some sprigs of thyme.