Chicken francaise is a very popular American – Italian dish which is available in nearly all the cafes and restaurants in America. In general it is very difficult and boring to eat chicken breast but in this dish I like the subtle lemony sauce over crumbed, soft and succulent chicken breast. Give it a try and I am sure you will love it….
2 chicken breasts (cut into butterfly cut) (small size)
Salt & cracked pepper
FOR COATING 1
1 cup plain flour
1 tbspn corn flour
Some chicken salt to season
FOR EGG COATING
2 eggs (whisked)
4 tbspns finely grated parmesan cheese
2 tbspns chopped parsley
1 knob of butter
1 cup chicken stalk
½ cup lemon juice
2 tbspns chopped parsley
Cut the chicken breast into butterfly cut or just in two fillets and season with some salt and pepper. Put each piece in the zip lock bag and pound with the meat hammer until thin and flat.
Take some flour on a shallow plate and season with some chicken salt, and prepare the egg mixture in a shallow plate by mixing everything.
Heat some oil in a pan.
Take one chicken breast, roll it in flour and then shake off the access and dip it in egg mixture and fry on medium heat for 3 minutes per side.
Do the same with all the chicken pieces and then in the same pan add the chicken stalk and lemon juice and let it simmer to half. Add parsley and butter. When the sauce begins to get thick add the fried chicken and cook 1 minute per side so the sauce penetrates in the chicken.
Serve hot with pouring the extra sauce on top of the chicken.
Mango mousse is one of my favorite summer desserts. King of summer fruits, chilled cream and sweetness of condensed milk….. it is like summer in a cup. Follow this easy recipe and make your next BBQ party great!
2 ½ cups mango pulp (fresh)
600 ml heavy whipping cream (chilled)
2 sachets of gelatin dissolved in ¼ cup warm water
1 can sweetened condensed milk
Put hand mixer attachments and a mixing bowl in freezer for 30 mins before whipping the cream.
In a blender combine mango pulp, condensed milk and gelatin and make puree.
Now whip the cream to stiff peaks and gently fold in the mango pulp until everything is uniform.
Put it in your desired serving bowls and chill for 6 hours.
Another sizzling hot recipe for chicken tenders. I personally like chicken tenderloin part for grilling when asked for lean poultry because I think chicken breast can be really dry sometimes, but you can use chicken breast for the same recipe, just pound it a bit with the meat hammer before grilling 🙂
8 Chicken tenderloins
A little bit of salt
2 tbspns lemon juice
1 cup peri peri sauce (I personally like Nandos Trio Bell Pepper)
1 can chickpeas
¼ cup chopped coriander
1 tbspn tamarind and date sauce
Some chaat masala
1 potato (boiled and diced)
1 medum red onion chopped
1 medium tomato chopped
2 tbspns lemon juice
Massage chicken tenders with salt and lemon and keep aside for 30 mins.
Heat the grill pan and place all the tenders on the hot plate and wait for 1- 2 mins until the chicken begins to sizzle and change the colour on the sides.
Flip the side and brush the peri peri sauce of your choice to the cooked side and let the chicken grill for 3 mins.
Take the tenders off the plate and prepare the salad.
Are you on diet? Looking for a substitute for Mayo? Craving for some snack? Wanna plan a tea party? Want some easy idea for Birthday party? A side for BBQ party?
Yes, This is the recipe you are looking for. Healthy and natural, without any heavy sauces or butter.
Most people dont like avocados because of its bland taste, but hey! its not a fruit. It is good for your health and rich in healthy fats and omega 3 and a perfect substitute for Mayo and butter, so why not switch to it?
1 chicken breast (boiled/ roasted/ grilled) (shredded)
1 ripe avocado
4 tbspns chopped red bell pepper
4 tbspns chopped tomato (without seeds)
4 tbspns chopped red onion
2 tbspns chopped jalapenos
1 tbspn chopped coriander
A splash of lemon juice
1 tbspn sour cream
Some salt and cracked black pepper
6 multigrain/ light rye or white sandwich bread slices
Mash avocado in a mixing bowl and add all the ingredients in it to make spread.
Lightly toast the bread pieces and spread 3 tbspns of chicken mixture in one sandwich. Be generous with your filling.
Cut the sandwich neatly with a sharp sandwich knife and serve.
Italian Dessert …… Very creamy, rich, smooth, sexy and silky!
I don’t like creamy sweet stuff much but this dessert is OK. My family loves it!
500ml full cream (300 mL cream + 200 mL full cream milk – lite version)
10g gelatine (You can easily find gelatine at any grocery store, baking isle. In Australia, you can get Halal gelatine from Coles baking isle. The brand name is “Davis” and it is certified Halal.
40g Sugar (I use raw for flavour)
1 tbspn vanilla extract or vanilla pod
Some fruits and berries to serve
125 ml hot water
-Pour the cream and sugar into a saucepan. Slice open vanilla bean and remove the pulp. Add both the pulp and shell to the cream and sugar, and bring it to boil for 10 minutes. Take saucepan off the heat and let it cool slightly.
-Pour 125mL hot water into a container and add 1 sachet or 10g of gelatine. (Every package has different style of making gelatine, follow your package instructions)
-Stir briskly with a fork until dissolved.
-Remove the vanilla bean from the mixture and add the gelatine. Mix well and transfer to your dessert bowls. Refrigerate for 4 hours at least and serve.
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.