クリーム煮（鶏むね肉とエリンギのクリーム煮）｜cook kafemaruさんのレシピ書き起こし

Cut the chicken breast into bite-sized pieces, sprinkle with salt and rub with your hands.
Add the sake and garlic powder, mixing well each time.

Cut the king oyster mushrooms to the same size as the chicken breasts.
Cut the komatsuna into bite-sized pieces.

Heat a frying pan and add salted butter and let it melt.
Arrange the chicken breasts and grill. When one side is cooked through, flip them over, add the king oyster mushrooms and stir fry lightly.
Add the flour and stir fry.

粉気が無くなったら、少量牛乳を加えて薄力粉を溶きのばすように混ぜる。
残りの牛乳を何回かに分けて加え、よく混ぜる。
(A)を加えて混ぜ溶かす。
小松菜を加えたらひと煮立ちさせ、とろみがついたら完成。