Since everybody is at home because of corona panic, why not try to be a masterchef or well, act like one?
Prep in 30 M
Cooks in 20 M
Total in 50 M
Makes: 2 Servings
2 Chicken breasts
For the chicken marinade
6 cloves Garlic , finely chopped
2 tablespoons Mixed Herbs (Dried)
2 tablespoons Lemon juice
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Tabasco Original – Hot Sauce
1/2 tablespoon Red Chilli flakes
4 sprig Parsley leaves , finely chopped
2 teaspoons Honey
Salt , salt to taste
1 Carrot, cut into strips
1 Green zucchini , cut into strips
6 Baby corn , cut into strips
10 Green beans (French Beans) , cut into diagonals
1 Red Bell pepper (Capsicum) , cut into strips
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Mixed Herbs (Dried)
4 cloves Garlic , finely chopped
2 tablespoons Parsley leaves , finely chopped
Salt , to taste
3 Potatoes (Aloo) boiled and peeled
Salt , to taste
1 teaspoon Butter
1/2 teaspoon Black pepper powder
1 teaspoon Lemon juice
2 teaspoons All Purpose Flour (Maida)
1/4 cup Water
To begin making the Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash, thoroughly wash and clean the chicken pieces, keeping the entire breast piece intact.
For the chicken marinate:
In a mixing bowl, combine the garlic, mixed herbs, lemon juice, olive oil, tabasco sauce, red chilli flakes, parsley leaves, honey and salt.
Add the chicken breasts into this bowl, and massage the marinate on to the chicken.
Rest this for about an hour
Heat a skillet on medium flame, once hot, place the chicken on it and cook on both sides for about 3 minutes on each side, basting the remaining marinade while pan roasting the chicken. Once done, transfer to a plate and allow it to rest.
Heat the same pan on medium heat, add the remaining marinade into this pan.
Make a slurry by mixing the all purpose flour along with the water and add this slurry into the pan which has the marinade.
Bring to a single boil and allow the sauce to cook and thicken and turn off the flame. This is the sauce for the chicken steak.
To make the pan roasted vegetables:
Heat a skillet on medium-high heat with some olive oil, add the garlic and saute until it turns into a light brown colour. This will take about a minute.
Next add the vegetables that are cut into strips and saute until they are just about cooked, yet crunchy at the same time.
Add the salt, mixed herbs, parsley, salt and mix well. Turn off the flame and set aside.
To make the potato mash:
In a mixing bowl, combine the steaming hot boiled potatoes along with salt, butter, black pepper powder, lemon juice and mash well with the back of a serving spoon/ladle.
Continue to mix and mash until you get a soft smooth mash then set aside.
To assemble the Chicken sizzler, in a serving plate, place the pan roasted vegetables, potato mash and the pan roasted chicken breast. Pour the steak sauce just before serving. Ensure you preheat your sizzle pan in the oven or over the stove top, to give it a sizzling effect.