Chicken Steak with Easy Mushroom Sauce2015-09-29
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A perfect weekday dinner for two
Chicken Steak with easy mushroom sauce. Mushroom sauce is not just easy and quick to make, it’s extremely delicious. You can use it with steaks as well as pasta, or even have it over toast along with some bacon bits.
The story of how I decided to make Mushroom Sauce is an interesting one. Tarique recently attended an oyster mushroom cultivation workshop. Our son has also left home for college, so we decided to use our son’s unused bathroom to keep five plastic bags of rice straws and hoped that mushroom spores develop into mycellium. After 29 days of wait, the white mycellia emerged. But nothing much happened after that. We were disappointed and were thinking of giving up on it but then just a few days later, on one rainy humid day, a few (about 15 gms) mushrooms sprouted in one of the bags and it was just a matter of time when the other two bags sprouting as well. Suddenly I had a lot of mushrooms on my hand, and I was searching for recipes when I found this mushroom sauce recipe. Our first harvest was of 400 grams of fresh mushrooms. I kept 200 grams in the fridge and made this easy mushroom sauce to go with Chicken Steaks with the rest.
While I have used Oyster Mushrooms, this sauce can be made using button mushrooms as well, and it will be just as tasty.
mushroom sauce is sauce with mushrooms as the primary ingredient, often cream-based. It may served with veal, poultry or pasta, as well as other foods such as vegetables or risotto. It is made with mushrooms, butter, cream,white wine (some variations may use a mellow red wine) and pepper with a wide variety of variations possible with additional ingredients such as garlic, lemon juice, flour (to thicken the sauce), grated parmesan cheese, saffron, basil or other herbs. Mushroom sauces have been cooked for hundreds of years. An 1864 cookbook includes two recipes, one sauce tournee and one a brown gravy.
- Chicken 2 pcs (Bone less breast steaks)
- Oil 3-4 Tbsp
- Flour 1 cup (or corn flour)
- Bread crumbs 1 cup
- Italian Seasoning 1 Tsp or any dried herbs
- Chile flakes 1 Tbsp
- Parmesan Cheese 1/4th cup
- Oyster Mushrooms 200 Gm. (or button mushrooms)
- Onions 1 large chopped finely
- Garlic 3-4 cloves chopped finely
- Milk 1 cup
- Pepper 2 Tsp
- Salt to taste
Keep the chicken breasts in a sealed plastic pack, beat the it with a mallet so that they are thin and uniform.
Mix flour, breadcrumbs, Parmesan and seasoning salt and pepper and keep the mixture it in a flat plate. Take out the milk in a bowl and keep on the side.
Dip each chicken breast in milk and then coat it well with the flour, breadcrumbs, cheese mixture. While you are preparing the chicken, heat oil in a flat frying pan over high heat. Reduce the flame after the oil gets heated through.
Fry the coated chicken steak in the oil. If the pan is big , you can place both the steaks together and fry them till they are cooked through and are well browned on the top. Check for done ness of steaks by making a small cut on the steak at it's thickest using a knife and a fork. If it's white inside, it's cooked. If you see a hint of pink, allow it to cook for a bit more. Remove the steaks on a paper towel when done. Discard the oil and wipe the pan clean.
In the same pan, heat a bit more oil, fry onion, garlic till they become fragrant and add mushrooms. Add pepper, chilli flakes, all spice (or any dried herb), a 1/2 cup water and allow the mushrooms to cook through. This takes about 3-4 minutes.
After mushrooms are cooked, add some of the flour, breadcrumbs, parmesan mixture that was used for covering the chicken to the pan and continue cooking till the sauce thickens. Keep stirring the sauce so that it does not get lumpy.
When most of the liquid has been absorbed by the sauce, balance the thickness by adding more fresh milk to it, and taste for salt.
Pour the hot sauce over cooked chicken steaks, garnish parsley and serve
Serve Chicken steak with mushroom sauce along with baked potato wedges or mashed potatoeson the side.