Ingredients
4 small chicken breasts (boneless) each weighing 100-125 gm
(if chicken breast is thick, cut horizontally into two to get 2 pieces)
2-3 tbsp butter
150 gm (3/4 cup) cream
1 tsp plain flour (maida)
1/2 tsp salt
1/4 tsp pepper
Cheese Sauce
1tbsp butter
3/4 tbsp plain flour (maida)
1 cup milk
2 cubes cheddar cheese (grated)
1/2 tsp salt and pepper
Garnish
a few mushrooms (sliced)
Chopped parsley
4 tbsp grated cheese
Method
- Wash chicken. Pat dry. Sprinkle salt and pepper. Keep aside for 1/2 hour.
- To prepare the cheese sauce, heat 1 tbsp butter. Add the plain flour and stir till it slightly changes color. Remove from heat and add the milk. Stir well and return to heat. Cook till slightly thick. Add salt, pepper and cheese. Remove from heat.
- Heat 2-3 tbsp butter in a flat non stick pan. Add the chicken breasts to hot butter and fry on both sides till pale golden, for about 4-5 minutes.
- Lower heat and add 1/2 cup water. Cover and cook the chicken breasts till absolutely tender, for about 7-8 minutes.
- Lift the chicken pieces from the pan. Drain any excess liquid and clean the pan with a paper napkin. Return the chicken to the pan.
- Mix maida with cream and pour over the chicken pieces in the pan. Stir to coat the pieces well. Cook on low heat for 1/2 minute.
- Lift the chicken pieces to a baking dish, leaving behind the cream.
- Add the cheese sauce to the cream in the pan and blend the cream and cheese sauce. Add 1/4 cup of milk to the sauce if it gets too thick.
- Pour the sauce over the chicken pieces to coat each piece well.
- Garnish with slices of mushrooms and a little grated cheese.
- At the time of serving, grill in a preheated oven at 200 degree C for 15 minutes. Serve with grilled tomatoes and boiled glazed vegetables and rice.
