Chicken Sautéed in Mustard With Balsamic Vinegar
Chicken Sautéed in Mustard With Balsamic Vinegar

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken sautéed in mustard with balsamic vinegar. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Chicken Sautéed in Mustard With Balsamic Vinegar is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Chicken Sautéed in Mustard With Balsamic Vinegar is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken sautéed in mustard with balsamic vinegar using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken Sautéed in Mustard With Balsamic Vinegar:
  1. Take 300 grams Chicken
  2. Prepare 1 medium Potato
  3. Make ready 1 tbsp Olive oil
  4. Prepare For the sauce:
  5. Take 1 tbsp Mustard
  6. Get 1 tbsp Balsamic vinegar
  7. Prepare 1 tbsp Mayonnaise
  8. Take 1 tbsp Sake
  9. Make ready 1 tsp Soy sauce
Steps to make Chicken Sautéed in Mustard With Balsamic Vinegar:
  1. Measure out all the sauce ingredients and combine. (Mustard, balsamic vinegar, mayonnaise, sake, soy sauce.)
  2. Cut the chicken and the potato into bite-sized pieces. Finely chop the garlic.
  3. Put the potatoes in a heatproof container and microwave until soft. In our microwave oven it's 2 minutes first, one stir, and then another 1 minute.
  4. Put the garlic and olive oil in a frying pan and cook over low heat, taking care not to let the garlic burn, for about 5 minute or until it bubbles, to slowly draw out the fragrance.
  5. Add the sautéed garlic to the sauce from Step 1. If there's a little olive oil there too, no problem.
  6. Don't clean out the pan; put the chicken in skin side down and cook over high heat for 3 minutes, then turn over and cook over medium heat for another 3 minutes. When the chicken is browned, add the potato.
  7. Swoosh the sauce from step 5 into the pan. Shake the pan a bit and it's done. Don't move things about too much after adding the sauce.
  8. If you pile it up high on the serving plate it'll look more enticing. Pour the sauce over to finish.

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