Taste of Home: Pan-seared butter-basted chicken steak with mushroom and pepper sauce

A few days ago, I came up with my own recipe for a simple Chicken Steak. It was my first time but it was already a hit in the family. Success!

Today, I cooked it again for lunch and I served with mushroom and Kampot pepper sauce to make it a wee bit more elaborate.

Pan-seared butter-basted chicken steak with mushroom and pepper sauce, side dish with stir-fry mixed vegetables

I marinated the chicken breast with lemon juice, oregano, Kampot pepper and salt for about 3 hours to absorb the seasonings and to make it tastier. I used salted butter to pan-seared the chicken breast.

While cooking, I loved its aroma – it smells really, really good and it feels like it create a multi-layered sensory experience. The texture was good – it was perfectly cooked.

My family love and enjoy every single bite with pleasure. It’s rich, sumptuously moist, flavorful, tender, juicy and filling! Side dish, with a bright stir-fry mixed vegetables. Perfect!

Pan-seared butter-basted chicken steak with mushroom and pepper sauce, side dish with stir-fry mixed vegetables

Here’s my simple recipe, in case you would like to try it:

Ingredients good for 3 persons:

Chicken steak

  • 3 pieces of chicken breast, fatless and chunk
  • Lemon juice of half a lemon
  • 1 tbsp olive oil
  • Kampot pepper to taste
  • salt to taste

Mushroom and pepper sauce

  • 1 425 grams of white button mushroom
  • 1 tbsp of butter
  • 2 shallots, sliced
  • 5 garlic cloves, chopped
  • 1 30 cL of tick fresh cream
  • Kampot pepper to taste
  • salt to taste

Pan-seared butter-basted chicken steak with mushroom and pepper sauce, side dish with stir-fry mixed vegetables

How to cook it:

Pan-seared butter-basted chicken steak

  • In a marinating bowl, put the chicken, lemon juice, Kampot pepper, olive oil and salt. Toss it thoroughly. Cover the bowl. Let it marinate for 3 hours or longer.
  • Put 5 tbsp of salted butter in a frying pan. Put in the marinated chicken. Cook each side of the chicken over low-medium heat for about 5 minutes or until it turns brown. Scoop some melted butter on top side. Flip it over to cook the other side. Add some more butter if there’s no more melted butter.Put the sliced white button mushroom in a separate frying pan. Cook it gently for about 5 minutes so that all the liquid in the mushroom evaporates. Set it aside.

Mushroom and Pepper Sauce

  • Put 1 tbsp of butter into a frying pan. Add shallots, cooked mushrooms and garlic. Stir.
  • Add thick fresh cream. Stir.
  • Add pepper and salt. Stir.
  • Cook for about 8 minutes.

Putting together

  • Put 1 chicken steak on the plate.
  • Scoop some mushroom sauce on the chicken steak
  • Serve, share and enjoy.

 

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2 thoughts on “Taste of Home: Pan-seared butter-basted chicken steak with mushroom and pepper sauce

  1. Hi Lilly! Don’t you love it when something comes out so great the first time?! This really looks delicious– such a rich creamy sauce. I can tell why your family loved it!! thanks. xox And– are you planning any summer vacations?? Wonder where you’ll be next… xox

    • Thank you, Rhonda! Since this year marks our 10th year here in Cambodia, we decided to explore some far-flung provinces that we hadn’t been to instead of traveling abroad. And we thoroughly enjoyed our time there. gros bisous, Rhonda!xoxox😘

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