Fancy a different take on Cornflakes. This cereal
which is usually served for breakfast can also be used as an ingredient for an easy chicken recipe. Enjoy a crispy, corn-y taste in every bite. I enjoy partnering it with
a simple salad. However, based on feedback, it is best served with plain rice.
Ingredients:
6 pcs boneless chicken breast fillet
3 cups cornflakes, crushed a little bit
1 cup all-purpose flour
3 eggs, whisked in a bowl
dash of salt and pepper
Sauce:
2 cups canned, sliced mushrooms (you can also opt to use
fresh mushrooms)
2 cups all-purpose cream
10 cloves/ 1 bulb garlic, finely chopped
dash of salt and pepper
Garnish:
Chopped Parsley
1. Pound chicken
breasts with a rolling pin on both sides until flattened.
2. Season both
sides with salt and pepper.
3. Coat the chicken
fillets with flour on both sides. Dip in egg wash then coat with cornflakes.
Set aside.
4. Heat a
generous amount of oil in a pan over medium heat. Fry the fillets until golden brown
on both sides. Rest fillets on a cooling rack.
5. Heat oil in a
saucepan over medium heat. Sauté garlic for about 30 seconds then add in the
mushroom. Sauté for another 2 minutes.
6. Mix in the
all-purpose cream and then turn the heat to low. Season with salt and pepper.
Simmer for about 3 minutes until the flavours infuse in the cream.
7. Plate the
chicken over rice or salad, pour over the sauce, garnish with parsley and Enjoy!
