Creamy Grilled Chicken Breast

INGREDIENTS:

Boneless Skinless Chicken Breasts 4 pieces
Butter 3tbsp
Oil 1tbsp
Onion 1 medium finely chopped
Oregano
Garlic 1tbsp Minced
Water 1 cup
Cream 1 cup
Salt and Pepper as per taste

METHOD:

Serving Size 4

Season the chicken breasts with salt and pepper.

Heat a large skillet to a medium high heat. Add one tablespoon of butter and oil. Once the butter has melted add the chicken breasts. Sear for about 3-4 minutes until golden brown. Flip and sear for another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate.

Add the remaining butter and oil to the pan. Add the minced garlic and toast them until light brown. Add the finely chopped onions and sauté them until translucent.

Lower the flame and pour in the cream. Gradually bring the temperature to medium and allow the cream to simmer gently for 3 minutes. Add the seared chicken into the sauce. Sprinkle oregano. Taste and adjust the seasoning. Cook for another 5 minutes flipping the chicken once so all the sides are covered with the creamy sauce.

Take it off the heat and serve immediately with mashed potatoes and hot steaming rice.

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Shakshuka

INGREDIENTS: Tomatoes 4 large Onion 1 diced Bell Pepper 1 deseeded and diced Garlic Cloves 4-5 finely chopped Paprika powder 2 tsp Cumin 1 tsp Eggs 5 large Cheese grated 4-5 tbsp Salt as per taste Black Pepper powder 1/2 tsp Coriander leaves 1 small bunch chopped Oil 2 tbsp METHOD: Serving Size: 4-5 Make puree of the tomatoes and keep aside. Heat oil in a large sauté pan on medium heat. Add chopped bell peppers and onion and cook for 5 minutes or until the onions turn translucent. Add garlic and spices and cook for 1 more minute. Pour the tomato puree into the pan. Season with salt and black pepper and bring the sauce to a simmer. With the help of a spoon make small pockets in the sauce and crack the eggs into each pocket. Cook the eggs for 5-7 minutes or until the eggs are done to your liking. Sprinkle grated cheese on top.

Vegetable Pancake

INGREDIENTS: Potatoes 2 large grated Capsicum 1 finely chopped Carrots 2 large grated Onion 1 medium diced Eggs 2 beaten All-purpose flour 3tbsp Salt as per taste Black pepper powder 1/4th tsp Milk 3-4 tbsp (if required) Vegetable oil 3 tbsp METHOD: Serving Size: 4-5 Wash the grated potatoes and carrots and press well in paper towel to remove any excess moisture. Wash the chopped capsicum and keep aside. Combine potatoes, capsicum, carrots, onion, eggs, flour, salt and pepper in a large bowl. Add little milk if the consistency of the batter is too thick. Heat oil in a non-stick skillet over medium heat. Drop the vegetable mixture into the skillet. Flatten slightly and cook on both sides until golden brown. Using slotted spatula transfer the pancake to paper towel lined tray to remove excess oil. Serve vegetable pancake with a dollop of herbed cream cheese or simply any sauce of your choice.

Homely Platter

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