Chicken Soto Recipe
Sautéed chicken breast, lemon, wine, butter, mushrooms, artichokes & Provel Cheese
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Pat the chicken breast dry with paper towels. Season with salt and pepper on both sides.
- 2
Sauté the Chicken
In a large skillet, melt 25 grams of butter over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until golden brown and fully cooked. Remove from the skillet and let it rest.
- 3
Cook the Vegetables
In the same skillet, add the remaining butter. Once melted, add the sliced mushrooms and sauté for about 5 minutes until they start to brown. Add the artichoke hearts and continue to cook for another 3 minutes.
- 4
Deglaze and Finish
Pour in the white wine and lemon juice, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
- 5
Combine and Serve
Slice the cooked chicken and add it back to the skillet. Top with Provel cheese and cover for 2 minutes, until the cheese is melted. Serve hot.
