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

Chicken Breasts With Red Pepper Mousseline Recipe Card

Chicken Breasts With Red Pepper Mousseline
Print

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.

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 Chicken in a nest, Chicken Dharampur, Chicken With Dates, Slow Roast Garlic And Lemon Chicken.

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.