Pan raised chicken with Mustard sauce

This is one of those recipes that you can amend and experiment with different spices and herbs once you know how to make the basic roux(*roo) for the white sauce and to butterfly chicken. Most of all it's super easy. It's the Plate up from my first class that I have blogged about last.

          Ingredients:

• 1 chicken breast
• 1 onion- dice sliced
• 1 carrot- Julienne stripped and dice sliced
• 2 garlic pods - minced
• 2 tbsp Flour
• 1 cup milk
• 2 tsp salt
• 1 tsp dried Mustard(seeds)
• 1 tsp Cumin
• Olive Oil
• 3 tbsp Butter
• Chili flakes
• 2 Green chili

Method:

To Prepare the sauce:

1. First add 3 tbsp of butter into the saucepan at medium heat to avoid over browning/burning the butter
2. After your butter has melted,add 2 tbsp of flour and stir for 2-3 minutes to minimize the lumps and blend into butter as much as possible
3. Add a pinch of salt (chili flake can be added as per your taste)
4. Slowly add milk while stirring constantly
5. cook until the sauce is smooth and thickened. For thinner sauce add more milk and stir till you have your desired consistency of sauce and turn off the heat

Adding spices:

Cooking time is 1-2 minutes.

1. Take a separate pan and add 1 tsp of Mustard seed and 1 tsp of Cumin
2. add a pinch of salt and on medium heat cook the two till cumin turns brown
3. turn off the heat as soon as you can smell the cooked cumin 

Keep the sauce and spices separately


Preparing the Chicken:

1. Slice your chicken breast by running your knife in a sliding manner just close to the end like Jack and Jill went down the hill.Which then creates a heart like shape when opened up ( do not cut the through the end)
2. Add sliced green chili ,salt and red chili flakes as per your taste
3. Fold it back like you'd fold a sandwich
4. Hold your chicken from the opening ends to avoid your filling from falling and butterfly (dip) the chicken into a bowl of flour
5. Add 3 tbsp of olive oil to the pan at medium heat,when the oil has heated add the floured chicken into the pan and leave it to sizzle and cook
6. Wait till the bottom is clearly cooked(you'll notice the chicken bulging) and then move the chicken around to make sure the flour doesn't stick to the pan,flip the chicken over and cover with a lid and slow down the heat a little

Turn of the heat after 5-6 minutes and let the chicken steam inside

Cooking vegetables:

1. Add 3 tbsp of Olive oil in a sauce pan on medium heat
2. Add the diced sliced onion, add pinch of salt and Chili flake
3. fry them until brown
4. drain out the cooked onions into separating dispenser to separate the left oil
5. Repeat the above procedure  for your minced garlic, diced carrots and Julienne stripped

NOTE: to cook all the vegetables separately to get the essence of every vegetable separately

Bring your white sauce pan to medium heat, to make the thickened and cold sauce workable with other ingredient slowly add milk and stir till its loosened up.

then add

1. The cooked cumin seeds and mustard seed to the sauce and stir until its mixed and turnoff heat
2. Add the fried onion,garlic and the diced carrots to the sauce,stir till everything is mixed well.

You may use Mustard powder without Cumin seeds if you're not able to get hold of mustard seeds.

Serving:


You may Picasso-ize your dish with the sauce, chicken and julienne carrot strips as and however you like it because the sauce and chicken are ready to be dived into!

You can always cook your own way fuse up however one likes, add more herbs like mint or parsley or spices in your stuffing (this will help expand your understanding and help add your own originality to a dish later on) or just make the plate more decorative. Like my chef says, "It's your work of art, your painting!"
(Mine wasn't really a painting, just a conscious first attempt.I get better at expressing...trust me)



Please read my next post on my experiment, to avoid blunders I made making the same dish with a little amends.


Bonn Appetite:)

-A-