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Preparation Time : 20
Cook Time : 30
Total Time : 50
1 kg Boneless Chicken (medium sized slices) 1 tsp Salt 1/2 tsp Black pepper (pounded) 1/4 tsp White pepper powder 1 tsp Chilli flakes 2 tbsp Vinegar 3 tbsp All Purpose Flour Sauce: 1 cup Sour Cream 1 cup Double Cream 2 tbsp Tomato Puree 1 tbsp Mustard Sauce Salt (as required) Blackpepper (pounded) Few Parsely (chopped) 1 cup Mushrooms (slices) 1 Onion (chopped) 3 tbsp Butter 1 tbsp All Purpose Flour
Marinate chicken slices in above except flour for three hours. Sprinkle flour all over chicken slices and fry on nonstick pan with little oil Sauce: In a pan put butter and keep on flame, as butter melts add onions and braise it till pinkish brown color the add mushroom slices brown them up then sprinkle flour and roast it well, remove on a plate. In same pan with leftover butter and crumbs, add the rest of ingredients except parsely and boil while whisking, cook till it thickens then add chicken and mushroom slices with parsely and mix well then remove from flame. Serve with egg noodles or macaronis and veggies.
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