Grilled Chicken with Mushroom Sauce, resturant quality recipe By Food Fusion

Now make restaurant quality Grilled Chicken
Grilled Chicken with Mushroom Sauce
Grilled Chicken:
• Chicken breast fillets 2
• Lemon juice 1 tbs
• Namak (salt) ½ tsp
• Kali mirch (black pepper) ½ tsp
• Oil/butter 2 tbs

Mushroom sauce:
• Mushrooms 1 cup canned
• Oil 1 tbs
• Makhan (Butter) 2 tbs
• Lehsan (garlic) paste 1 tbs
• Mushroom can water ½ cup
• Tetrapak cream ½ cup
• Doodh (Milk) ½ cup
• Yakhni (chicken stock) ½ cup
• Namak (salt) to taste
• Kali mirch (black pepper) to taste
• Thyme 1 tsp

Sautéed/grilled vegetables:
• Tamatar (Tomato) 1
• Kheera (Cucumber) 1
• Shimla mirch (Capsicum) ½
• Matar (Peas) ½ cup boiled
• Lemon 1/2
• Butter 1 tsp

Directions:

Take two breast fillets and pound them with hammer to flatten them. Coat fillets with lemon juice salt and pepper and set aside. Heat a pan and add butter and fry fillets for 3 mins each side until cooked on lower medium flame. Set aside cooked fillets
For Mushroom sauce, in a saucepan, heat oil and add butter, add mushrooms and garlic and sauté for 4-5 minutes. Add chicken stock, milk and cream mix well, add salt pepper and thyme. Cook on medium flame until sauce thickens. Turn off the flame and set aside.

For sautéed/grilled vegetable, take vegetables of your choice cut them in wedges and sauté/grill them for 4-5 in a pan with 1 tsp butter. Set aside.
For serving add chicken fillet in a plate, pour mushroom sauce and serve with sautéed vegetables.

• Category

  Cooking