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Sunday, October 25, 2015

Chicken Chop mushroom sauce


J
Ingredients 
Serves: 2 

  • 2 chicken thighs, deboned and pounded to medium thickness
  • Flour, for dusting
  • 2 eggs,beaten
  • 70 g breadcrumbs
  • Oil for cooking
  • Marinade
  • Soy sauce
  • Worchestershire sauce
  • Black pepper
  • Mushroom sauce (optional)
  • 1 onion, sliced into rings
  • 50 g button mushrooms
  • 1/2 cup chicken stock
  • 2 tablespoon butter
  • Salt and pepper to taste
  • 1 teaspoon cornstarch

Directions
Prep:10min  ›  Cook:20min  › Ready in:30min 

  1. Marinate the chicken thighs in soy sauce, worchestershire sauce and black pepper for 3 hours or overnight. Remove from marinade and pat dry .
  2. Dust the thighs in some flour, shaking off the excess flour.Dip in a bowl of beaten egg and then roll in breadcrumbs.
  3. Heat some oil in pan and fry the chicken thighs on both sides until brown.
  4. For the mushroom sauce:
    Sauté the onions in butter until it is soft. Add mushrooms and sauté for a few minutes. Add the chicken stock then stir in the cornstarch. Cook until the sauce thickens, season with salt and pepper and pour over the chicken.

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