- K&N’s TenderBrest - 4 fillets
- Olive oil - 3 tbsp
- White pepper powder - ½ tsp
- Onion powder - ½ tsp
- Dried basil - ½ tsp
- Creamy parmesan garlic sauce - as required
- Oregano - to garnish
- Coriander - to garnish
Put K&N’s TenderBrest in a bowl, add 2 tbsp olive oil, white pepper powder, onion powder, dried basil and coat it well. Marinate for 30 minutes.
In a pan, heat olive oil and cook K&N’s TenderBrest on medium heat for 4-5 minutes on each side or until brown. Remove and set aside.
Place cooked K&N’s TenderBrest on top of prepared creamy parmesan garlic sauce. Garnish with oregano and coriander.
Dish out Creamy Parmesan Garlic Mushroom Chicken with pasta or garlic rice, according to your taste preference, and pour remaining sauce over it. Serve hot.
- K&N’s Stok - 1 cube
- Butter - ¼ cup
- Garlic - 1 tbsp; finely chopped
- All-purpose flour - 2 tbsp
- Milk - 2½ cups
- Spinach - 1 cup; chopped
- Black pepper powder - ½ tsp
- Garlic powder - ½ tsp
- Salt - to taste
- Mushrooms - ½ cup; fried
- Parmesan cheese - ½ cup; grated
Add butter to pan and melt on low heat. Add garlic and sauté a bit. Add all-purpose flour and stir till brown.
Add milk, spinach, K&N’s Stok and let it simmer until thickens and spinach wilts. Add black pepper powder, garlic powder, salt and cook for 8-10 minutes.
Add sautéed mushrooms, parmesan cheese and cook for few minutes. Creamy parmesan garlic sauce is ready.