Spinach, blanched: 1 bundle

Cheese, grated: 1/4 cup

Salt to taste

Black pepper powder: 1 tsp

Chicken breast: 2

Olive oil: 2 tbsp

Garlic, chopped: 2

Worcestershire sauce: 1 tsp

Sugar: a pinch

Carrots, cubed: 1

French beans, cut into lengthwise: 12

Baby corn, sliced diagonally: 6

Red pepper, cubed: 1

Butter: 1 tbsp

Flour: 1 tbsp

Celery, chopped: 1 tsp

Onions, sliced: 2 tsp

Mushrooms, sliced: 12

Tomato paste: 1/4 cup



  1. Take a bowl, add spinach, cheese, salt & 1/4 tsp black pepper powder.
  2. Mix well & stuff onto chicken breast which have been slit in the centre.
  3. Sprinkle salt & 1/4 tsp black pepper powder on top.
  4. Heat a pan, add 1 tbsp olive oil & sear the stuffed chicken breasts till they turn a golden brown, 4 mins on either side.
  5. Sprinkle garlic & Worcestershire sauce & sugar.
  6. Lower flame & cook covered for 5 mins.
  7. Heat another pan, add 1 tsp olive oil & add carrots, french beans, baby corn, pepper & cook on high for 2-3 mins.
  8. Sprinkle salt & 1/4 tsp black pepper powder.
  9. Toss for a minute more & remove & keep aside.
  10. To the cooking chicken, add a cup of water & allow a boil to come.
  11. Cook covered on slow for about 15 mins.
  12. Remove the chicken onto a platter & drain the chicken stock.
  13. Heat another pan, add butter & flour.
  14. Cook on low heat till an aroma is emitted which should not take more than a minute or two.
  15. Lower the flame & add celery, onions.
  16. Cook for  2 mins, before adding mushrooms.
  17. Toss for 3-4 mins, then add tomato paste & mix well.
  18. Add the drained chicken stock.
  19. Cook for 10-15 mins, after lowering the flame.
  20. Season with salt & 1/4 tsp black pepper powder.
  21. Serve the mushroom sauce on top of the chicken breast pieces, accompanied with sauteed vegs.                                            NOTE: Enjoy a delicious blend of chicken with mushrooms. Enjoy!

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