#Meat dish #pottery #Side dishes #Complimented rice #Appearance #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views

Lemon Butter Chicken Steak｜Koh Kentetsu Kitchen

お気に入りに追加

Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

Number of Subscribers: 212.0万人
Number of View: 4.0億回
Number of Videos: 610本

Ingredients

chicken breast : 1 piece (about 350g)
(A)塩 : 小さじ1/3〜2/3
(A)粗挽き胡椒 : 適量
レモン汁 : 大さじ1
小麦粉 : 適量
バター(焼く用) : 10g
バター(後入れ用) : 10g
バター(ソース用) : 10g
ニンニクすりおろし : 1/2かけ
レモンの輪切り : 2切れ
粗挽き胡椒(仕上げ用) : 適量

Time required

30minutes

Procedure

1) Prepare the chicken breast 01:30
Unfold the skin of the chicken breast.
Cut in half lengthwise.
Make a vertical slit in the center.
Make cuts on the left and right to cut the thickness in half and open it.
Shake (A) on both sides to blend.
Sprinkle with lemon juice and let it blend.
Sprinkle the flour and spread it over the entire surface to thinly coat it.
2) bake 04:54
Put butter (for baking) in a frying pan and heat it to melt.
Place the chicken breast skin side down.
Bake for 4 to 5 minutes over medium-low heat.
Shift the chicken breast in the frying pan and let it fit in the butter (for baking).
Turn it over and put butter (for later).
Bake for 1-2 minutes.
Remove to a plate.
3) make the sauce 08:05
Wipe off the burnt marks on the frying pan used in step 2 with kitchen paper.
Add butter (for the sauce) and heat to melt.
Add minced garlic and mix.
4) 仕上げる 09:05
Sprinkle 3 over the chicken breast.
Add lemon slices.
Completed by shaking coarsely ground pepper (for finishing).

Point

・Make the whole chicken breast the same thickness.
・Sprinkle lemon juice over the chicken breast to remove the odor.
・Mixing the chicken breast with a thin layer of flour gives it a nice brown color.
・Baking with butter gives a fragrant brown color in a short time, and it becomes rich and delicious.
・In step 2, adjust the doneness to your liking.
・Be careful not to overcook the skin of the chicken breast as it will become tough.
- Squeeze a lemon before eating.