【Green Tea × Mushroom × Cream】Sautéed Chicken with Green Tea and Mushroom Cream Sauce

Green tea contains lots of umami called glutamic acid and it causes synergistic effects with other taste. That’s why green tea plus mushrooms and cream make the dish perfect flavour!

Sauteed Chicken Leg with Green Tea and Mushroom Cream Sauce_©Cupido



・1 fillet chicken leg (bone off)
・some salt and pepper to taste
・some olive oil

・1 tsp. green tea leaves (by Hoshino-seichaen Co., Ltd.)
・50 g mushrooms
・30 ml white wine
・1 tsp. unsalted butter

・potatoes (boiled)
・some salt and pepper to taste
・some extra virgin olive oil


1. Cook potatoes to garnish, boil the potatoes and drain water. Crush slightly and add extra virgin olive oil. Season with salt and pepper. Sauté mushrooms, season with salt and pepper. Set aside.
2. Sauté the seasoned chicken until golden brown. Take it out and set aside.
3. Wipe the oil off from the 2’s frying pan and add white wine over medium heat to reduce the liquid by 80%. Then add cream and mushrooms to reduce by half. Put butter and well mix. Turn off the heat and add green tea.
4. Put the potatoes and chicken into a dish and pour the sauce over chicken. Serve immediately.