Salsa Chicken Breast

This isn’t necessarily a Japanese dish, but I learnt it from a Japanese chef teaching French food in Japan so […]

This isn’t necessarily a Japanese dish, but I learnt it from a Japanese chef teaching French food in Japan so I’m sure it has been tailored to suit the Japanese taste of anything strongly flavoured! Its actual name is Blanc de Volaille sauce basilic. It has a refreshingly sharp flavour so is a perfect accompaniment to heavier, meat dishes like the meat doria.


Serving suggestion

Ingredients
1 chicken breast
Salt and white pepper
Half an onion
1 tomato
1 clove garlic
5 leaves of basil
Flour
15ml red wine vinegar
1tbsp honey


Step 1

Dice the onion and rinse with water in a sieve to reduce the flavour. Sit in cold water for 3 minutes then drain. Then dice the garlic and fry using a low temperature with olive oil. Be careful not to burn. When it gives off a nice aroma, place aside and allow to cool. Add the onion and chopped tomato.

Step 2

Add the honey (this may not be necessary if your tomatoes are already very sweet. Can be substituted for sugar, but honey melts quicker and gives a more subtle flavour) and the red wine vinegar. Place salsa in the freezer.

Step 3

Cut the chicken breast in half and open out (don’t cut into two pieces, but slice until 3/4 away across or whatever it takes to make the chicken lie flat, staying in one piece.) Season with salt and pepper generously. Then sprinkle flour on each side.

Step 4

Melt a large knob of butter in a pan on medium heat and sit the chicken breast in it. It should not sizzle or your heat is too high. You do not want to fry the chicken like in other recipes, but rather heat it gently. Flip, then when both sides are golden, cover using a pan lid and continue heating gently.

Step 5

Cut the chicken breast as shown, then add the basil to the cooled salsa, mix in and drizzle over the chicken.