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Main Ingredients | Chicken, Egg yolks |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
- 4 (200 grams each) chicken breasts, skin removed
- Salt to taste
- 2 teaspoons lemon juice
- 2 teaspoons black peppercorns, crushed
- ½ cup refined flour (maida)
- 6 tablespoons butter
- 8 iceberg lettuce leaves
- 10-12 fresh basil leaves
Hollandaise Sauce
- 4 egg yolks
- 2 tablespoons lemon juice
- ½ cup clarified butter
- Salt to taste
- 5-6 fresh basil leaves, roughly torn
- ½ teaspoon black peppercorns, crushed
Method
- Mix salt, lemon juice and one teaspoon crushed black peppercorns and rub this mixture over both sides of the chicken breasts.
- For the Hollandaise sauce, place the egg yolks, half the lemon juice and two tablespoons of water in a pan; cook, stirring continuously, till the mixture thickens.
- Remove from heat and add clarified butter, a little at a time; mixing well after each addition. Add salt, basil leaves, crushed peppercorns and the remaining lemon juice. Mix well and keep warm.
- Mix refined flour with half a teaspoon of crushed peppercorns and salt in a plate.
- Heat butter in a pan. Dust the chicken breasts with the seasoned flour.
- Shallow-fry the chicken on high heat for four to five minutes. Lower the heat and cook, turning the chicken fillets to cook both sides evenly.
- Arrange iceberg lettuce leaves on large serving plates. Sprinkle remaining crushed peppercorns on the leaves and around the edges of the plates.
- Arrange the chicken breasts on the lettuce. Cover with Hollandaise sauce and garnish with whole basil leaves.
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