Crumbed chicken with mushroom and cheese sauce

4 servings Prep: 20 mins, Cooking: 15 mins
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We may have found the Colonel's secret. Make crumbed chicken to rival KFC's!

By Food24 May 16 2011
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Ingredients (14)

4-6 chicken breast fillets
1 cup Buttermilk
1 cup flour
1/2 tsp cinnamon — ground
fresh thyme
salt and freshly ground black pepper — to taste
2 eggs — lightly beaten
2 cup breadcrumbs — fresh
Mushroom and cheese sauce:
250 g button mushrooms
2 Tbs butter
2 Tbs flour
250 ml milk — full cream
1/2 cup grated mature cheddar
salt and freshly ground black pepper — to taste
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Method:

Crumbed chicken:
Place a chicken fillet between two layers of clingfilm and gently pound
with a meat hammer to flatten the breasts.
Repeat with all the meat.

Season the chicken with salt and pepper and place in the buttermilk for a
couple of hours.
When ready to cook the chicken, shake off the excess
buttermilk.
Season your flour with a little more salt and pepper and add
the thyme as well as the cinnamon.
Drench the chicken with flour, dip
in egg wash and then in fresh bread crumbs.
Place on a big tray and
refrigerate for another hour or overnight.
When ready to cook, heat enough oil in a pan or a wok and deep fry the chicken until golden brown and coked through.

Mushroom and cheese sauce:
Wipe the mushroom with a damp cloth and slice. Heat the butter in a pan
and add the mushroom.
Sauté for a few minutes and then add the flour.

When it thickens add the cream or the milk and allow to slowly come to a
boil.
Add the cheddar and taste for seasoning.
Serve on top of a crispy
crumbed chicken fillet.

Reprinted
with permission of My Easy Cooking.
To
visit My Easy Cooking’s blog, click here.



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