Basil Chicken Piccata with Grainy Mustard

• 2 Chicken tenders
• 1 tsp White wine or sake
• 1 dash Salt and pepper
• 2 tsp Mayonnaise
• 1/2 clove Garlic (grated)
• 2 tsp Japanese mustard
• 1/2 Beaten egg
• 2 tsp Grainy mustard
• 1/2 clove Garlic (grated)
• 1/2 tbsp Cake flour
• 1/2 tbsp Katakuriko (potato starch flour)
• 1 Olive oil

1. Remove the sinew from the chicken tenders.
2. Cut with a knife to spread them out to a bigger size.
3. Rub with the ingredients.
4. Grate 1 clove of garlic and divide into 2 portions.
5. Combine the ingredients (for pre-seasoning).
6. Gently dry off excess moisture from the Step 1 chicken.
7. Spread the chicken with the combined ingredients from Step 2.
8. Combine the ingredients and combine the ingredients in separate bowls.
9. Coat the chicken with the ingredients and then dip into the ingredients.
10. Heat olive oil in a frying pan and slowly cook Step 4 on low heat while covered with a lid.
11. Flip them over and cook the same way until browned.

chicken tenders, white wine, salt, mayonnaise, clove garlic, japanese mustard, egg, mustard, clove garlic, flour, flour, olive oil

Taken from cookpad.com/us/recipes/155126-basil-chicken-piccata-with-grainy-mustard (may not work)