Ingredients
1/2 chicken breast without skin and bone
4 tablespoons of soy sauce (shoyu)
2 tablespoons of butter
1 tablespoon of all-purpose flour
1/2 tablet of chicken broth
1 cup of boiling water
2/3 cup of canned corn
Ingredients
1/2 chicken breast without skin and bone
4 tablespoons of soy sauce (shoyu)
2 tablespoons of butter
1 tablespoon of all-purpose flour
1/2 tablet of chicken broth
1 cup of boiling water
2/3 cup of canned corn
Preparation
1
Marinate the cutlet with half of the soy sauce and reserve for 30 minutes in the refrigerator
2
Heat a non-stick skillet over medium heat and melt half of the butter
Fry the chicken cutlet on both sides until golden brown and keep it warm
3
In the same pan, melt the remaining butter and add the flour
Dissolve the tablet of chicken broth in boiling water and add to the pan
Add the remaining soy sauce and continue stirring
Adjust the salt
Add the corn, mix well, and pour over the reserved cutlets
Serve with white rice and salad
Serves 1 person
Calories 650
Easy
