Chicken pastrami in a skillet

Description

Cooked in a skillet pastrami is not inferior to cooked in the oven, trust me! Moreover, it will be prepared into a delicious currant sauce

Ingredients

Water

500 ml
Salt

1 Tbsp
Black pepper

3 piece
Vinegar

1 tsp
Bay leaf

2 piece
Black currants

50 g
Garlic

2 tooth
Black pepper
Mustard

1 tsp
Tabasco
Chicken fillet

300 g
Sauce-marinade

1 Tbsp
Sugar

2 tsp

Cooking

Boil all the brine, cool and place in the cooled brine chicken for 12 hours

Black currant crush in a blender, add the crushed garlic, mustard, pepper and Tabasco, you Can use currant jam, but then reduce the number of sugar in the recipe

Sugar, mix with teriyaki sauce (my sauce Kikkoman)

Remove the chicken from the brine and dry it with a napkin. In a non-stick skillet sauté it on hot fire from all sides, pour the teriyaki mixture and sugar and cook, turning until the sugar start to get caramelized. Try to turn the chicken often so that it covered caramel crust on all sides