Anchovy Butter Chicken with Umami
This delicious anchovy butter sauce makes the chicken breasts tastier and healthier than using chicken thighs.
Recipe from Umami Information Center.
- 1 chicken breast
- 1 tbsp olive oil
- 1 tbsp butter (salted)
- 1/4 tbsp chopped garlic
- 2 fillets anchovies
- 5 tbsp white wine
- 1/2 cup (100ml) chicken bouillon
- 1/3 consomme cube
- 1/4 tbsp lemon juice
- 1/2 tbsp chopped parsley
- salt and pepper to taste
Season the chicken breast with salt and pepper. Chop the anchovies.
Heat olive oil to medium heat in a frying pan and put the chicken breast skin-side down. Sear the chicken on both sides until golden brown. Add the white wine and cover until the chicken is done. Arrange on a plate.
Wipe off the excess fat from the pan, add butter and garlic. Cook until there is a smell sweet, then add the anchovy and white wine. Burn off the alcohol, add chicken bouillon, lemon juice and parsley. Season with salt and pepper.
Sprinkle the sauce from 3 on the chicken from 2.
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