Chicken Sauteed with Cream and Mustard

• 2 fillets Chicken thighs
• 1 generous dash of each Salt and pepper
• 1 tbsp Sake
• 100 ml Heavy cream
• 1 and 1/2 tablespoon Whole grain mustard

1. Trim the yellow colored fat from the chicken thigh, then chop into several pieces across the fiber.
2. Season with salt and pepper, then fry both sides to a golden crisp on medium heat.
3. Add the sake, cover with a lid, then reduce heat to steam cook until thoroughly cooked through.
4. Remove any excess fat from the pan.
5. Remove the chicken from Step 2, add the ingredients and blend with the tasty bits and juices left in the pan, then lightly simmer while stirring.
6. Pour the sauce from Step 3 onto the cut pieces of chicken thigh, and serve.

chicken, generous, sake, cream, grain mustard

Taken from cookpad.com/us/recipes/149008-chicken-sauteed-with-cream-and-mustard (may not work)