Chicken is one of the most popular protein and easy to cook. And who does not love chicken! We prepare chicken dishes almost every other week. Whether it is the traditional Indian chicken curry or the famous chicken biryani, no Sunday is complete without a chicken dish.
This recipe that I am talking about today, is a simple chicken dish that does not take much time to cook. Along with it I will be using enoki mushrooms (which works so well with chicken), garlic and cream for my sauce and some sugar snap peas to add fresh and greens to the plate.
Let’s get started with ingredients:
- Chicken breasts
- Enoki mushroom
- Cream
- Minced garlic and/or garlic powder
- Butter
- Dried basil (fresh ones can be used too)
- Chilli flakes
- Pepper powder
- Kashmiri red chilli powder (for adding color to sauce)
- Salt
- Olive oil
- Chicken stock
- Grated parmesan cheese
- Flour (maida)
- Sugar snap peas
Note: Since I will be using oven to cook the chicken (after pan frying it), I use a pan that can directly go into oven.
Chicken
- Let's start by heating up the pan on medium-high heat. While it is warming up, I will clean the chicken breast, pat it dry with the paper towel.
- Also preheat the oven at 375 degree F.
- Pour some olive oil and put salt, black pepper powder and little kashmiri red chilli powder on the chicken and rub it to cover the chicken well.
- Once the pan is hot, add the chicken breasts. It should sizzle. If needed add some more oil to the pan. Flip the chicken after about 2-3 mins. Make sure that chicken is browned!
- Remove the pan from heat and put it in oven for 10 mins.
- Make sure that internal temperature of chicken (at the thickest part) is 165 degree F, if you have a cooking thermometer.
Garlic Sauce
- In another pan, heat some butter. Add little oil along with it, so that the butter does not burn.
- Once the butter is hot enough, add minced garlic or garlic powder (or both). Roast it for some time, till it is fragrant.
- Add chilli flakes and dried basil leaves.
- Add half a spoon of flour to thicken the sauce. Cook it for sometime and then add chicken stock. If you are using fresh basil, you can add it now. Add the parmesan cheese as well. Mix it well.
- Add cream after the stock comes to boil. To give it some color, I will be adding kashmiri red chilli powder!
- Mix well and add salt if required (the cheese and stock may add saltiness). Once you are happy with the consistency of the sauce, remove from heat and keep aside.
Enoki Mushroom
- I will be doing enoki mushroom in two ways - saute and deep fried. Remove the roots of enoki mushroom and separate it out. In a pan, add little butter or olive oil. Saute the mushrooms.
- Add salt, garlic powder and black pepper powder. Remove from heat when mushrooms are tender.
- In another deep pan, add oil for deep frying. Once the oil is hot, add the rest of the enoki mushrooms. When it is crispy, remove and keep it on a paper towel to soak up excess oil.
Sugar Snap Peas
- Clean and trim the sugar snap peas and then add them to boiling water.
- Cook for 2 to 3 minutes and put it in ice cold water. That way the cooking stops and it retains its color.
- You can do a quick saute of the peas in the same pan used for mushrooms.
Now all are components are ready! Let us assemble them. I use the sauteed mushrooms as the base of my dish. Then keep the chicken breast on top of it. Pour the sauce around and over the chicken. Add the peas and finally decorate it with the crispy fried enoki mushrooms!
This is how I presented the dish (I am not so great at it). Let me know how you assemble it. Share your dish photos and feedback!
