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Sauté (chicken breast and snap peas sautéed in butter) | Recipe transcription by Kenmasu Cooking

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Cooking

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Ingredients

ささみ : 258g
スナップエンドウ : 1パック
ベーコン : 3枚
塩コショウ : 適量
小麦粉 : 適量
油 : 大さじ1
バター : 10g
醤油 : 小さじ1/2
マヨネーズ : 適量
七味唐辛子 : 適量

Time required

15minutes

Procedure

1) Cut 00:49
Rinse the snap peas and remove the strings.
Make cuts along the tendons of the chicken breast and cut into bite-sized pieces.
Season with salt and pepper and coat completely in flour.
Cut the bacon into pieces the same size as chicken tenderloins.
2) bake 04:39
Add oil to a frying pan and place over low-medium heat.
Arrange the chicken fillets, snap peas, and bacon.
Cover and cook until browned.
Flip it over, cover and steam over low heat.
Add butter and mix until melted.
Pour soy sauce over the ingredients and mix well.
3) Plate 09:17
Serve on a plate and garnish with mayonnaise and shichimi pepper to finish.

Point

- In the video, the tendons of the chicken breast are not removed, but if this bothers you, you can simply cut them off with kitchen scissors.
- Bacon is optional, but adding it will add a nice aroma and make it more delicious.
- Cooking over low heat will give it a nice browned finish and make it fragrant.
- Finally, drizzle soy sauce over the dish for flavor.
- Adding butter as the final touch will help preserve the aroma and add richness to the dish.