Chicken Steak with Sauteed Vegetables in a Mushroom Creme Sauce


Chicken fillets, 2
Salt & pepper, to taste
Worcestershire sauce, 2 tbsp
Cream, 250ml
Mushrooms, 150gms
Vegetables, cauliflower, peas, carrots, beans, as required
Butter, lots of it.


Wrap the chicken fillets in cling film, and with one fillet at a time, using a kitchen hammer, flatten the fillets. It helps them cook faster without drying the chicken meat. Now add salt, pepper, Worcestershire sauce and a teaspoon of butter. Mix well and let it marinate. 

Slice the veggies, and blanch them for a couple of minutes in hot boiling water. Drain and keep aside. Heat a griddle pan (or a non-stick frying pan), add butter and grill the steaks for a couple of minutes each side (do not cook more than 2 minutes as it will drain the juices of the chicken). Keep aside. Now in a frying pan, add butter, and sautee the vegetables on high flame, add salt and pepper to taste and keep aside. In the same pan, heat some more butter and add the sliced mushrooms. Cook for three minutes, add salt & pepper and cream. Lower the heat when adding the cream. Mix well. Now assemble the meal: place the steak, the veggies on the plate and pour the mushroom cream sauce over it. Serve!

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