How to make Chicken Breasts With Red Pepper Mousseline -
Chicken in Mousseline Sauce
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Salt (नमक)
Cuisine : French
Course : Main Course Chicken
For more recipes related to Chicken Breasts With Red Pepper Mousseline checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Dhurandari Chicken Pressure Cooked Dal Murgh Pear Stuffed Roast Chicken Chargrilled Chicken with Thyme
Chicken Breasts With Red Pepper Mousseline Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken Breasts With Red Pepper Mousseline Recipe
Boneless chicken breasts 8
Salt to taste
White pepper powder 1/2 teaspoon
Refined flour (maida) 2 tablespoons
Carrot chopped ruoghly 1 teaspoon
Onion chopped roughly 1 medium
Rosemary 1/4 teaspoon
Oregano 1/4 teaspoon
Thyme 1/4 teaspoon
Oil for basting
Chicken stock 1 cup
Red capsicum 3
Cream duouble cream 1/2 cup
Mayonnaise 1/4 cup
Carrots 2 medium
French beans 4
Asparagus 4
Baby potatoes 8
Babycorns 4
Butter 3 tablespoons
Oil 1 tablespoon
Salt to taste
Black pepper powder to taste
Method
Step 1
Trim chicken breasts of any loose fat. Wash and pat dry. Preheat the oven to 220° C. Season the chicken breasts with salt and pepper powder. Dust with flour and grill so as to get a brown colour.
Step 2
Transfer the breasts into a roasting tray. Add carrot, onion, rosemary, oregano and thyme. Pour in a little oil all around. Add in a cup of stock. Roast the chicken for five to seven minutes in the preheated oven at 220° C.
Step 3
Meanwhile prepare vegetables for serving. Cut carrots into eight fingers each and boil till just done. Drain. Cut French beans into four diagonal pieces each. Blanch French beans pieces and asparagus for five minutes in hot salted water. Drain. Parboil and peel baby potatoes.
Step 4
Heat butter and oil in a pan and lightly toss all the vegetables till they are all evenly covered with the fat. Sprinkle salt and pepper powder to taste and keep warm. Remove the chicken from the oven and keep aside.
Step 5
Blanch red peppers, remove skin and make a puree in a blender. Mix together mayonnaise, double cream and red pepper puree to make mousseline sauce.
Step 6
Arrange the chicken in a plate and pour over the mousseline sauce. Lightly colour under a griller or salamander.
Step 7
Serve the grilled mousseline accompanied with the buttered vegetables.
Nutrition Info
Calories : 2660 Kcal
Carbohydrates : 97.9 gm
Protein : 286.8 gm
Fat : 124.8 gm
Other : 17.8gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
