Sautéed Chicken Breast with Mustard Miso Sauce

Sautéed Chicken Breast with Mustard Miso Sauce

I marinated cheap chicken breast with an unusual combination of ingredients. If you leave the chicken overnight to season well. Make a large batch and serve to your guests.

Ingredients: 2 servings

Chicken breasts
Salt and pepper
To taste ( to prepare the chicken)
Plain flour
To sprinkle on the chicken thinly
Olive oil
To fry
White wine
2 tablespoons
◎ Vinegar
4 tablespoons
◎Olive oil, miso
1 tablespoon each
◎Whole grain mustard, mirin
1 tablespoon each
◎Bay leaf
Vegetables for garnish


1. Discard the excess fat from the chicken and slice diagonally and thinly. Salt and pepper the chicken and rub well. Leave for about 15 minutes.
2. Combine the ◎ ingredients in a large container.
3. Coat the chicken with flour thinly. Heat the olive oil in a frying pan and brown both sides of the chicken. To cook through, pour in the white wine and cover to steam.
4. Soak the prepared chicken in the ◎ marinade while it is hot. Chill the chicken in the fridge for 1-2 hours. Turn the chicken over now and then.
5. Transfer to a serving dish and garnish with vegetables, such as watercress.
6. You could add chopped olives to the ◎ marinade. If the olives are too salty, add just before serving. In the photo, I added some sprigs of thyme.

Story Behind this Recipe

I bought chicken breasts on sale and wanted use up a half empty jar of mustard. I found a good marinade recipe in a magazine and I modified it.