Chicken in Japanese

400 g chicken

4-5 tubers Potato

2-3 pieces corn

2-3 tablespoons butter
Which oil to choose? we'll show

2-3 tablespoons Sake / white table wine

ground black pepper

parsley

salt

Chicken wash, dry, to cut into fillets and legs in butter fry until browned, salt the pepper, pour the wine, add a little broth (vegetable or chicken), parsley, put on low heat, covered until tender.

Served chicken in Japanese with a garnish of potato - potato should be cleaned, scalded with boiling water, then fry in butter.

Chicken on a plate, surrounded by potatoes and sprinkle with chopped herbs.