Keiniku with Kureōru-go Masutādosōsu

Are you as tired of all of the chicken as much as I am? I thought I had a break for a minute with the whole Halibut situation and then what do you know where right back to chicken again. At least I know where I can find it. Keiniku, 鶏肉, Chicken is a universal entrée - everyone eats chicken and I would have to say it is easy to pick out of line up at your local Nakamura (has packages by kg and those wonderful little bite size wings I love) , Lala (has already fried chicken in the deli) or Hotto Motto (has sesame wings and all kinds of friend chicken with rice) and we can't forget KFC (fried chicken yes, mashed potatoes no but they had fried shrimp so thats a plus).  


Gina says chicken is "the House Steak" oh boy is she right when it comes to this recipe. The thing about chicken is its inexpensive and you can make it in many different ways sometimes you can even forget your eating chicken.  


Simple instructions I even let Robert help me.

• Flour chicken
• Fry chicken in a large skillet  (do you know I have a burner just for frying, the flame is higher than the rest and it has this weird this in the middle. I will do research and let you know what its called later)
• Remove chicken in tent with foil
• Add shallots, wine and cream to skillet
• Whisk in Creole Mustard ( I still have no idea if I'm making this right, I just add half horseradish and half mustard)
• Put the chicken back in the skillet and let cook until you can't stand the smell of the food anymore and you just want to eat it out of the pan
• Serve over rice (obviously rice is not hard to find here, the sell in in huge bags like the ones dog food comes in)

The chicken was so juicy and flavorful I didn't even need a knife to cut it up for the kids. And it doesn't taste like mustard just a whole lot of yummy goodness. And it was all done in less than 30 minutes. I say Rachel Ray better look out. =)