RCI-BR.007.0129.001
White Devil
right|White Devil
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 15 Gram
- 1 unit
- 1 unit
- 1/2 Teaspoon
- 1/2 Teaspoon
- English mustard powder1 Teaspoon
- 1/2 Teaspoon
- 1/2 Teaspoon
- 300 ml
- x 5 cm puff pastry triangles8 unitbaked & reheated
- x 150 Gram Chicken breasts4 unitboned & skinned (5 oz)
Method
1
Pat the chicken breasts dry with paper towels, then place between two sheets of cling film and pound gently with a meat mallet until evenly flattened to about 1 cm thickness.
2
Heat the butter in a large frying pan over medium-high heat until foaming, then add the flattened chicken breasts and season with salt and freshly ground black pepper.
6 minutes
3
Cook the chicken for 5-6 minutes on each side until golden brown and cooked through, then transfer to a warm plate.
4
In a small bowl, whisk together the turmeric, cayenne pepper, English mustard powder, salt, and white pepper until well combined.
5
Pour the double cream into the same frying pan and whisk in the spice mixture, stirring constantly to dissolve any spices and avoid lumps.
2 minutes
6
Bring the sauce to a gentle simmer over medium heat and cook for 3-4 minutes until it thickens slightly and the flavours meld together.
7
Slice the cooked chicken breasts into strips and return them to the pan, stirring gently to coat evenly with the spiced cream sauce.
2 minutes
8
Taste the mixture and adjust seasoning with additional salt and white pepper if needed.
9
Warm the baked puff pastry triangles in a 180°C oven for 2-3 minutes just before serving if they have cooled.
10
Divide the creamed chicken among four serving plates and arrange two warm puff pastry triangles alongside or on top of each portion, then serve immediately.