1/2 pound boneless, skinless chicken breast
4 tablespoons soy sauce (shoyu)
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 chicken broth tablet
1 cup boiling water
2/3 cup canned corn kernels
1/2 pound boneless, skinless chicken breast
4 tablespoons soy sauce (shoyu)
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 chicken broth tablet
1 cup boiling water
2/3 cup canned corn kernels
1 Marinate the chicken breast with half of the soy sauce and refrigerate for 30 minutes, then set aside
2 In a skillet over medium heat, melt half of the butter
Fry the chicken breast on both sides until golden brown and keep warm
In the same skillet, melt the remaining butter and add the flour
3 In another part, dissolve the tablet in boiling water and add to the skillet
Add the remaining soy sauce and continue stirring
Season with salt
Add the corn kernels, mix well, and pour over the reserved chicken breasts.
