Anchovy Butter Chicken with Umami

Ingredients

• 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

Directions

1. Season the chicken breast with salt and pepper. Chop the anchovies.

2. 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.

3. 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.

4. Sprinkle the sauce from 3 on the chicken from 2.