Chicken breast and tenderloin are transformed into delicious pieces! Steamed and ready in 15 minutes with a new potato salad

Hello. I am Ayumi Nakaganji, a chef.

It's finally getting a little cooler, and I'm starting to miss the days when I used to stand in the kitchen sweating like a fountain.

We'll introduce you to a time-saving main dish using chicken breast that's easy on the wallet, and a salad that everyone who tries it will rave about.

1: Ready in 15 minutes! Just simmer in a pot for "Steamed Chicken Breast with Lemon Butter"

This is a main dish that is completed just by putting the ingredients in a pot and leaving them alone. It's not time-consuming, but it turns out moist and delicious.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Chicken breast・・・350g
Mushrooms (we recommend mixing your favorite ones)・・・200g
Onion・・・1/2
1/2 lemon
1 bay leaf
Butter...20g
White wine...50ml
Olive oil...1 tablespoon
Salt...2/3 teaspoon
Sugar...1/4 teaspoon
Black pepper...appropriate amount

<How to make>

(1) Cut the chicken breast diagonally into the thickest part (like opening a gate) and cut it in half to an even thickness. Remove the stems from the mushrooms and break them into pieces. Cut the onion into 1 cm wedges. Thinly slice the lemon.

(2) Sprinkle salt and sugar all over the chicken breast and mix well.

(3) Layer onions, mushrooms, and chicken breast in a pot in that order. On top of that, twist a thinly sliced lemon to release the juice, and add it with the zest. Add white wine, olive oil, and butter, cover, and simmer over low-medium heat (don't steam over too high a temperature). Simmer for about 10 minutes.

(4) Turn off the heat and leave it for about 5 minutes (to cook using residual heat).

(5) Cut the chicken breast into bite-sized pieces, place in a bowl, and sprinkle black pepper on top.

Cutting the meat to an even thickness will help keep it from drying out.

You can also use the homemade frozen mushroom mix I introduced previously.Click here for an article introducing "How to make frozen mushroom mix"）。

2: The crunchy and addictive "Shredded Potato and Chicken Fillet Salad with Mayonnaise"

Everyone who eats it will ask, "What is this?" It's a salad with a fun crunchy texture. It's perfect as a palate cleanser or to go with white wine!

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Potatoes (May Queen) - 2 (total approx. 180g)
Chicken fillet・・・2 pieces
Sake・・・1 tablespoon
Salt...appropriate amount
A Parsley (chopped)...2 tablespoons
A Mayonnaise...2 tablespoons
A grain mustard・・・1/2 tablespoon
A. Powdered cheese・・・1/2 tablespoon
A Black pepper... appropriate amount
Vinegar...1 tablespoon

<How to make>

(1) Peel the potatoes, cut them into thin strips and soak them in water. Place the chicken fillets in a heat-resistant container, add a little salt and sake, cover with plastic wrap and microwave at 600W for 1 minute. Turn them over and microwave for another 30 seconds at 600W.

(2) Add vinegar to 600cc of hot water and boil the potatoes for 30 seconds to 1 minute (adjust the boiling time depending on the thickness of the julienne). When the potatoes start to become translucent, remove them from the water. Remove the slime from the potatoes.

(3) Thoroughly wipe off any moisture from (2) with paper towel.

(4) Once the chicken fillets have cooled, shred them, lightly drain them, and place them in a bowl with (3). Add A and mix well.

(5) Season with salt.

Adding a generous amount of black pepper will add a nice spicy kick. Try adding lots of parsley too! It's easy to leave the julienne to a slicer.

Both are easy to make, so please give them a try. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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