Chicken Steak with Sautéed Vegetables, Mashed Potatoes, and Creamy Sauce

For Chicken Marinade:

Ingredients:

• 500 grams chicken fillets
• 2 tablespoons oil
• 2 tablespoons lemon juice
• 1 teaspoon black pepper powder
• 1 teaspoon white pepper powder
• 1 teaspoon crushed red chili
• 1 tablespoon mustard paste
• 1 teaspoon paprika powder
• 2 tablespoons parsley, finely chopped
• 1/2 teaspoon chicken powder

For Sautéed Vegetables:

• 250 grams mixed vegetables (e.g., carrots, broccoli, zucchini)
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon white pepper powder
• 1/2 teaspoon black pepper powder

For Mashed Potatoes:

• 2 boiled potatoes
• 1/2 cup cream
• 1 teaspoon salt
• 1 teaspoon white pepper powder
• 1 tablespoon butter
• 1 teaspoon Mix herbs (for Sprinkle)

For Creamy Sauce:

• 1/2 onion, finely chopped
• 1 teaspoon salt
• 2 cups milk
• 3 tablespoons cream
• 1 tablespoon garlic, finely chopped
• 1 teaspoon all-purpose flour (maida)
• 3 tablespoons cheese, grated
• 1 teaspoon oregano
• 3 tablespoons fresh coriander, finely chopped
• 2 tablespoons butter
• 1 teaspoon chili flakes
• 1 teaspoon chicken powder

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Instructions:

1. Marinate and Grill the Chicken:

1. In a bowl, combine the chicken fillets with oil, lemon juice, black pepper powder, white pepper powder, crushed red chili, mustard paste, paprika powder, parsley, and chicken powder. Mix well to ensure the chicken is evenly coated.
2. Cover and marinate the chicken in the refrigerator for 1 hour.
3. Preheat the grill to medium-high heat. Grill the marinated chicken for 20 minutes, turning occasionally, until fully cooked. Set aside.

2. Prepare the Sautéed Vegetables:

1. Blanch the mixed vegetables in hot water for 2 minutes, then drain and set aside.
2. In a pan, heat the butter over medium-high heat. Add the blanched vegetables, salt, white pepper powder, and black pepper powder. Sauté for 2 minutes, stirring frequently. Remove from heat and set aside.

3. Make the Mashed Potatoes:

1. Peel and mash the boiled potatoes in a bowl.
2. Add cream, salt, white pepper powder, and butter. Mix until smooth and creamy.
3. Sprinkle some mix herbs. Set aside.

4. Prepare the Creamy Sauce:

1. In a saucepan, heat the butter over medium heat. Add the chopped onion and garlic, and sauté until translucent.
2. Add the all-purpose flour (maida) and roast for 30 seconds, stirring continuously.
3. Gradually pour in the milk while stirring to avoid lumps. Add the cream and grated cheese, and cook for 30 seconds until the sauce thickens.
4. Stir in the salt, oregano, fresh coriander, chili flakes, and chicken powder. Mix well and remove from heat. Keep the sauce warm.

5. Plating:

1. Arrange the grilled chicken fillets on a serving plate.
2. Serve with a side of sautéed vegetables and a portion of mashed potatoes.
3. Drizzle the creamy sauce over the chicken or serve it on the side.