Tender chicken steaks that bathe in a tasty creamy sauce. The amount in sauce is generous without exaggerating the amount of fat.
Ingredients for 2 persons
- 200 g of ground chicken
- 1 egg
- ½ teaspoon of onion powder
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- 1 tablespoon of sunflower oil
For the sauce:
- 200 ml of boiling water
- 1 cube of chicken stock
- 20 g of corn flour (or Maïzena)
- 100 g of plain yoghurt
- 200-250 g of canned mushrooms
- Salt, pepper
Step 1: make a chicken broth
Put the cube of chicken stock in a bowl and pour over 200 ml of boiling water. The cube will begin to melt on contact with hot water. Let it melt during the realization of the next steps.
Step 2: preparation of steaks
In a mixing bowl, combine the ground chicken, egg, onion powder, salt and pepper.
Step 3: cooking the steaks
In a fry pan, heat the sunflower oil. When the oil is hot: take a teaspoon full of chicken mixture and place in the pan, then crush lightly with the back of the spoon to form a steak. Repeat the same operation with the rest of the mixture to obtain 6 to 8 steaks.
Cook steaks until both sides are golden brown.
When the steaks are cooked: remove the steaks from the pan and set aside.
Step 4: making the sauce
Dilute the corn flour with a little chicken broth made in step 1, then pour the whole broth with the corn flour. Mix until you obtain a fluid mixture without lumps, pour this mixture into the pan used for cooking the steaks.
Put to heat on medium heat (5/10) during 10 minutes while stirring regularly. The mixture will begin to thicken.
During the thickening of the sauce …
– Drain the mushrooms
– Stir yogurt to obtain a smooth texture.
After 10 minutes of cooking, lower the heat so that the sauce is hot but not boiling. Add the stirred yoghurt and mix well to have a sauce of uniform color.
To finish add the mushrooms and mix.
Season the sauce to taste with salt and pepper.
Just before serving, return the steaks to the pan with the mushroom sauce.
Put a lid on the pan and heat your dish for 5 minutes over low heat.
To be served with a portion of starch (rice, spaghetti, mashed potatoes …) to obtain a complete and balanced dish.