Umami in the chicken and anchovy sauce add style to the dish.
It is filling enough for the main course and can be served hot or cold.

■ Ingredients（ for 2 persons ）

• 1 chicken breast
  (approximately 300g)
• 1 tbsp olive oil
• 1 tbsp butter (salted)
• 1/4 tbsp chopped garlic
• 2 fillets anchovies
• 5 tbsp white wine
• 1/2 cup (100ml) chicken bouillon*
  ＊1/3 consomme cube for 100ml water
• 1/4 tbsp lemon juice
• 1/2 tbsp chopped parsley
• salt and pepper to taste

■ Recipes

• 1. Season the chicken breast with salt and pepper. Chop the anchovies.
• 2. Heat olive oil to medium heat in a frying pan and put the chicken breast skin-side down. Sear the chicken on both sides until golden brown. Add the white wine and cover until the chicken is done. Arrange on a plate.
• 3. Wipe off the excess fat from the pan, add butter and garlic. Cook until there is a smell sweet, then add the anchovy and white wine. Burn off the alcohol, add chicken bouillon, lemon juice and parsley. Season with salt and pepper.
• 4. Sprinkle the sauce from 3 on the chicken from 2.

Chicken is rich in umami substance; glutamate and inosinate, anchovy is rich in glutamate. Pairing of these two ingredients provides umami synergy and makes dish tasty.