Chicken Steak with White Garlic Sauce

This Chicken Steak with White Garlic Sauce is a restaurant-quality dish you can easily make at home. The tender and flavorful chicken, paired with perfectly seasoned vegetables and a creamy garlic sauce, creates a satisfying and delicious meal. Ideal for special occasions or a cozy dinner at home, this recipe will impress with its rich flavors and beautiful presentation.

Full Recipe:

Ingredients

For the Chicken Steak:

• 2 Chicken Breasts
• 5 to 6 Garlic Cloves, minced
• 1 tbsp Cooking Oil
• 1 tsp Black Pepper Powder
• 1/2 tsp Salt
• 1 tsp Dark Soy Sauce
• 1 tsp Tomato Sauce
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Crushed Dried Red Chilies
• 1/2 tsp Oregano
• 1 tbsp White Vinegar
• Additional Cooking Oil for frying
• 1 tbsp Butter

For the Vegetables:

• 1/2 cup Boiled Carrot, sliced
• 1/2 cup Boiled Broccoli
• 1/2 cup Boiled French Beans
• 1 Medium Potato, cut into wedges and boiled
• 1 Medium Tomato, sliced
• 1/4 tsp Salt
• 1/2 tsp Black Pepper Powder
• 2 tbsp Butter

For the White Garlic Sauce:

• 1 tbsp Chopped Garlic
• 2 tbsp Butter
• 2 tbsp All-Purpose Flour
• 1.5 cups Milk
• 1/4 tsp Salt
• 1/2 tsp Black Pepper Powder
• 1/2 tsp Chili Flakes
• 1/2 tsp Oregano

Instructions

1. Marinate the Chicken:

• In a mixing bowl, combine minced garlic, cooking oil, black pepper powder, salt, soy sauce, tomato sauce, Kashmiri red chili powder, crushed dried red chilies, oregano, and white vinegar.
• Coat the chicken breasts evenly with the marinade. Let it marinate for at least 30 minutes to allow the flavors to infuse.

2. Cook the Chicken:

• Heat additional cooking oil in a skillet over medium heat. Add the marinated chicken breasts and cook for 4-5 minutes on each side or until fully cooked through.
• Add 1 tbsp of butter during the last minute of cooking to enhance the flavor and give the chicken a nice golden brown finish. Once cooked, remove the chicken from the skillet and let it rest.

3. Prepare the Vegetables:

• In a separate pan, melt 2 tbsp of butter over medium heat.
• Add the boiled carrot slices, broccoli, French beans, and potato wedges. Season with salt and black pepper powder.
• Sauté the vegetables for a few minutes until they are heated through and slightly golden. Add the tomato slices at the end, cooking for just a minute to keep them fresh.

4. Make the White Garlic Sauce:

• In the same skillet used for the chicken, melt 2 tbsp of butter over medium heat.
• Add the chopped garlic and sauté until fragrant.
• Stir in the all-purpose flour and cook for about 1-2 minutes to remove the raw taste of the flour.
• Gradually add the milk while whisking constantly to avoid lumps.
• Continue to cook, stirring frequently, until the sauce thickens. Season with salt, black pepper powder, chili flakes, and oregano.

5. Assemble the Dish:

• Place the cooked chicken steaks on a serving plate.
• Pour the creamy white garlic sauce generously over the chicken.
• Arrange the sautéed vegetables around the chicken for a beautiful presentation.

Cooking Tips:

• Marinating Time: For best results, marinate the chicken for at least 2 hours or overnight in the refrigerator.
• Cooking Chicken: Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption.
• Sauce Consistency: Adjust the consistency of the sauce by adding more milk if it becomes too thick or simmering it longer if it’s too thin.

Storage Tips:

• Refrigeration: Store leftover chicken, vegetables, and sauce separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken and sauce gently on the stovetop or in the microwave. Add a splash of milk to the sauce if it thickens too much when refrigerated.

this Recipe

Chicken Steak with White Garlic Sauce

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Course: Drink

Ingredients Method

Ingredients

  

Ingredients

• 2 Chicken Breasts
• 5 to 6 Garlic Cloves, minced
• 1 tbsp Cooking Oil
• 1 tsp Black Pepper Powder
• 1/2 tsp Salt
• 1 tsp Dark Soy Sauce
• 1 tsp Tomato Sauce
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Crushed Dried Red Chilies
• 1/2 tsp Oregano
• 1 tbsp White Vinegar
• Additional Cooking Oil for frying
• 1 tbsp Butter

Method

 

Preparation

1. In a mixing bowl, combine minced garlic, cooking oil, black pepper powder, salt, soy sauce, tomato sauce, Kashmiri red chili powder, crushed dried red chilies, oregano, and white vinegar.
2. Coat the chicken breasts evenly with the marinade. Let it marinate for at least 30 minutes to allow the flavors to infuse.
3. Heat additional cooking oil in a skillet over medium heat. Add the marinated chicken breasts and cook for 4-5 minutes on each side or until fully cooked through.
4. Add 1 tbsp of butter during the last minute of cooking to enhance the flavor and give the chicken a nice golden brown finish. Once cooked, remove the chicken from the skillet and let it rest.
5. In a separate pan, melt 2 tbsp of butter over medium heat.
6. Add the boiled carrot slices, broccoli, French beans, and potato wedges. Season with salt and black pepper powder.
7. Sauté the vegetables for a few minutes until they are heated through and slightly golden. Add the tomato slices at the end, cooking for just a minute to keep them fresh.
8. In the same skillet used for the chicken, melt 2 tbsp of butter over medium heat.
9. Add the chopped garlic and sauté until fragrant.
10. Stir in the all-purpose flour and cook for about 1-2 minutes to remove the raw taste of the flour.
11. Gradually add the milk while whisking constantly to avoid lumps.
12. Continue to cook, stirring frequently, until the sauce thickens. Season with salt, black pepper powder, chili flakes, and oregano.
13. Place the cooked chicken steaks on a serving plate.
14. Pour the creamy white garlic sauce generously over the chicken.
15. Arrange the sautéed vegetables around the chicken for a beautiful presentation.

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