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Chicken breast garlic lemon cream | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Chicken breast : 1 sheet (about 300g)
塩 : 適量
こしょう : 適量
小麦粉 : 適量
玉ねぎ : 1/2個
にんにく : 1/2片
レモン : 小1個
生クリーム : 100cc
パセリ : ひとつかみ
無塩バター : 30g

Time required

22minutes

Procedure

1) Get ready 01:29
Remove excess fat, blood and streaks from chicken breast.
Wrap the wrap in a jar and beat the chicken breast evenly.
Sprinkle with salt and pepper and sprinkle with flour.
2) Bake chicken breast 03:54
Heat a frying pan over medium high heat and add half the amount of unsalted butter.
When the unsalted butter turns light brown, bake 1 with the skin side down.
When it gets brown, turn it over and set it to medium heat.
Spoon the oil that has flowed into the frying pan over the chicken breast and bake it well.
Take it out to the bat.
3) Make the sauce 07:41
Put the remaining butter and sliced onions in a frying pan with chicken breast and fry over medium heat.
Add chopped garlic and fry further.
Add 2 and add fresh cream and mix over low heat.
4) Finish 10:15
Squeeze the lemon and add a small amount of water (not included).
Bake on medium heat for about 10 minutes.
Reduce the heat to low, add lemon juice, sprinkle with chopped parsley and boil.
5) Serve 13:02
Cut the chicken breast of 4 into a size that is easy to eat, and serve it on a plate to complete.

Point

・ If the size of the lemon is large, use 1/2, and if the size is small, use 1 piece.
・ When hitting chicken breast with a jar, the trick is to drop it from above with the weight of the jar.
・ Sprinkle flour on chicken breast to make it fragrant.
・ The key to improving the texture of chicken breast is to bake it over medium high heat instead of high heat.