Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, easy pan-fried chicken breast and japanese leek. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Turn off the oven and remove baked chicken breasts. Pour the lemon mustard sauce over and serve immediately. Place them in the sauté pan.
Easy Pan-Fried Chicken Breast and Japanese Leek is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Easy Pan-Fried Chicken Breast and Japanese Leek is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have easy pan-fried chicken breast and japanese leek using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Easy Pan-Fried Chicken Breast and Japanese Leek:
- Get 1 portion Chicken breast
- Make ready 1 Japanese leek
- Take 1 tbsp ☆Sake
- Take 1 tbsp ☆Mayonnaise
- Take 1 rounded tablespoon ☆Soy sauce
- Make ready 4 tbsp ☆All-purpose flour
- Get 1 thumb-sized piece ☆Ginger (grated)
Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast. Pat chicken breasts dry with a paper towel. Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness. Heat a skillet over med-high heat, and add olive oil.
Instructions to make Easy Pan-Fried Chicken Breast and Japanese Leek:
- Roughly chop the Japanese leek.
- Remove the skin from the chicken breast and cut diagonally.
- Cut into strips.
- Turn 90° and cut into 5 mm-1 cm cubes.
- Mix the Japanese leek and all the ☆ ingredients in a bowl.
- Mix well.
- Pour a generous amount of oil into a frying pan. Drop in spoonfuls of the mixture, shaping them into bite-sized pieces with a spoon and fry over medium heat.
- Brown both sides. When the meat is cooked through, it's done. Enjoy with a drizzle of ponzu sauce.
- Note: First, fry a spoonful of the mixture to see if it's too runny. If it is, add more flour to thicken.
When pan is sufficiently heated, sear chicken breasts over high heat. Pan-fried chicken breasts are just as crispy as deep-fried, but take a little less planning (and a lot less oil).. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken.. These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white. This pan-fried chicken breast recipe is the most used recipe in our family.
So that is going to wrap this up with this special food easy pan-fried chicken breast and japanese leek recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
