Cooking with friends is always fun…… I cooked this at my friends’ house and they loved it. This is my very own recipe of chicken steak with mushroom sauce, I make mushroom sauce differently, people make it with chicken stock and cream, I make it richer in flavor by using Parmesan cheese and cream, more like Alfredo mushroom sauce. The best thing about this plate (in the picture) is it is full of flavors, nothing on this plate is bland, everything is seasoned well to perfection and has its own unique flavour. Give it a try and I am sure you will fall in love with this rich, flavoursome delicacy!
2 chicken breasts (skinless, cut into 2 thin layers each)
Coarsely ground black pepper
3 tbspns soy sauce
Some butter and olive oil
FOR STEAMED VEGGIES (as desired)
French beans (cut)
Baby carrots/ carrots
Some dried Italian herbs
A knob of butter
FOR MUSHROOM SAUCE
2 tbspns butter
250 gms sliced button mushrooms
1 tspn chives
1 generous pinch of garlic powder
300 ml cooking cream
½ cup parmesan cheese
Salt and pepper (use coarsely ground black pepper)
First thing first, turn on the steamer. Meanwhile its heating, combine the vegetables you want to steam in a bowl, season with some Italian herbs, salt and pepper and add softened butter, toss well and coat each veggie in this buttery herb mixture. Put it in the steamer and get started on sauce.
For sauce, melt some butter in a sauce pan, add mushrooms, salt, pepper and garlic powder and stir fry until mushrooms start changing the color. Add cream and bring it to a boil. Add parmesan cheese and mix well. Add chives and let it cook on low heat while we do the steaks.
We have two chicken breasts cut in two thin layers each. So we have 4 in total. Put them in a large zip lock bag and pound with meat hammer to flat and thin. Season with some salt and pepper. Splash some soy sauce and rub it on.
Keep aside for 10 minutes. Keep an eye on the veggies in the steamer. If they are done, put the steamer on heat mode to keep the veggies warm until needed for serving.
Heat the grill pan. Smear some butter on it and drizzle some olive oil. When it is super-hot, place the chicken on it, cook in batched depending on the size of your grill pan. Cook 5 minutes per side. Add some more butter to the pan when flipping the side.
Take them out on a plate first to rest for 5 minutes before transferring on to the serving platter.
Transfer the steaks (2 per person) on a plate, putting the veggies on the side and hot mushroom sauce all over the chicken and plate.
Lean chicken pieces, spring onions, freshly sliced mushrooms cooked with grated parmesan cream sauce …..
I use one pan for this dish to get all the flavors and if you go through other recipes, they call for boiled chicken. I think boiled chicken is just too bland, so I marinate my chicken in aromatic spices and stir fry it before putting it into the cream sauce.
350 gms pasta (penne, any)
300 mL fresh full cream
1 cup grated parmesan cheese + some extra to garnish
4 tbspns chopped spring onion to garnish
100 gms butter
1 cup fresh mushrooms
1 cup chopped baby spinach
1 chicken breast cut into thin slices
Some salt and pepper to season
½ tspn onion powder
½ tspn garlic powder
½ tspn paprika
-Boil pasta to al dente.
-Marinade chicken for 30 minutes. Melt butter in a pan and stir fry marinated chicken until its cooked but not too dark.
-Take it out and in the same pan, in the same chicken flavoured butter fry mushrooms and take them out with the chicken.
-Now melt some more butter in the same pan and add cream. Let it cook on low heat for 2 minutes and then add parmesan cheese. When the sauce begins to thicken add stir fried chicken, mushrooms and baby spinach. Mix and add boiled pasta.
-Mix & toss.
-Dish out and garnish with some spring onion and parmesan cheese.
3 chicken schnitzels or chicken breasts pound to 1 cm even thickness
Some salt, pepper, red chilli flakes, granulated onion, granulated garlic and chicken salt to season
Oil for shallow frying
FOR DREDGING MIXTURE
1 cup flour
Your favourite seasoning (I used thyme, oregano, salt and red chilli flakes)
2 large Eggs
1 tspn parsley/ chives/ green onion chopped fine
1 cup Bread Crumbs
Some seasoning you like
½ cup flour
FOR MUSHROOM ALFREDO SAUCE
2 cups thick cream (ideal for pouring and cooking)
100 gms butter
1 cup sliced button mushrooms
A pinch of salt
A pinch of granulated onion
1 pinch of granulated garlic
½ cup parmesan cheese (grated)
-Let’s prepare our sauce first.
-In a saucepan melt some butter and sauté mushrooms. Season with salt garlic and onion and cook until the mushrooms are soft. Add cream and bring it to simmer. Add parmesan cheese and let it cook on very low heat until the chicken is ready.
-Pat chicken fillets with paper towel and season with some salt and all other seasonings mentioned above. Leave it for 10 minutes.
-Meanwhile prepare you dredging mixture, coating and breadcrumbs in separate plates. Heat olive oil in a skillet.
-Now dredge your chicken in flour mixture, coat with some egg wash and coat well with breadcrumbs. Fry on medium heat for 2 – 3 minutes per side depending on the size and thickness of your chicken fillet.
-Take it out onto your serving plate with some greens (salad) and top with Mushroom sauce.