20 January 2013

Garlic Wine Chicken


  • 1 boneless chicken breast half, pounded thin
  • 1/4 cup all purpose flour
  • ground black pepper to taste
  • 1 tbsp chopped garlic
  • 4 mushrooms, chopped
  • juice of 1/2 lemon
  • 1 1/2 cups dry white wine
  • 2 tbsp butter
  • 1 tbsp oil (I use olive oil)

  • Heat oil in a skillet. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3-4 min.
  • Turn chicken over and add garlic, mushroom, lemon juice and wine. Stir and turn heat up to let liquids reduce to about 1/4 cup. 
  • Remove chicken from skillet. Add butter to skillet and swirl it around until completely incorporated in the sauce and the sauce is slightly thickened. Pour over chicken and serve with pasta and choice vegetables. 

Chicken Momos


For the dough:
  • 120 grams all purpose flour (maida)
  • 1/4 tsp baking powder
  • 1/2 tsp salt for kneading flour
For the Chicken filling:
  • 1 cup chicken mince
  • 1/2 cup onions, finely chopped
  • 1/4 tsp black pepper
  • 1 tbsp oil
  • 1 tbsp garlic and ginger, finely chopped
  • 1/2 tsp soya sauce
  • 1/4 tsp vinegar
  • salt to taste

  • Grind all ingredients for chicken filling lightly and keep aside.
  • Knead the flour, baking powder and salt together into a firm dough. Cover and keep aside.
  • Roll the dough into 4 - 5" rounds.
  • Place the filling in the centre of each round. Bring the edges together and twist to seal it.
  • Steam for 10 min and serve hot with chilly sauce.