Pan Fried Chicken with Butter Sautéed Vegetables & Velouté Sauce

Woah what a huge name huh!! Pan Fried chicken is one of the tastiest Continental main courses and pretty much easy to cook. So now im gonna post the recipe step by step: Veloute Sauce, Butter Sautéed Vegetables and finally Pan Fried Chicken.

Ingredients:

Veloute:

1 tbsp refined flour

1 tbsp butter

1 cup chicken stock water

Mixed herbs (Oregano, Parsley, Rosemary, Basil)

Salt, to taste

1/4 tspWhite pepper

Butter Sautéed Vegetables:

Beans, Carrots, Potatoes, Baby corn, Mushrooms (Baton cut)

Salt, to taste

Butter

Mixed herbs

Pan Fried Chicken:

1 Chicken breast, drumstick, thigh

2 tbsp olive oil

1/2 tsp crushed peppercorns

Mixed herbs

1 tsp garlic paste

refined flour

Method (Veloute)

1. Heat 1 tbsp butter in a thick bottomed pan

2. Add refined flour and whisk quickly.

3. Put Chicken stock water and mix quickly.

4. Add salt(if needed, as stock water already has some salt in it), pepper and herbs. Here is how our sauce should look.

Butter Sautéed Vegetables:

1. Cut all the vegetables into Baton styled cut.

2. Blanche them SEPARATELY in salted boiling water. Boil them up to 70-80% done.

3. Now heat some butter in a frying pan and cook the veggies for 1-2 minutes and sprinkle some herbs, salt(if needed) and white pepper powder on top.

Last but not least, Our YUMMY Chicken:

1. First of all you need to marinate chicken with olive oil, garlic paste and crushed peppercorns, keep in fridge for 1 hour.

2. Coat the pieces with refined flour.

3. Heat some oil in a wide pan and fry the pieces on medium flame. Turn them upside down after 2-3 minutes and repeat till the pieces are tender.

4. Repeat the procedure with rest of the pieces and serve with vegetables and sauce on top.