Thursday, September 11, 2014

Cornflake Chicken with Creamy Garlic Mushroom Sauce

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.


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


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


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!