Pan Fried Chicken Fillet In Gravy

“People who love to eat are always the best people”. – Julia Child

This recipe is so quick and easy that my 8 year old daughter makes these chicken fillets often for us on Sundays. With minimum effort you get super juicy steaks with finger licking gravy…life is good !

For The Chicken Fillet:

4 chicken breast fillet
2 tablespoons mustard sauce
2 tablespoons BBQ sauce
2 teaspoon chilli sauce
1 teaspoon honey
1 teaspoon black pepper
1/4 teaspoon salt or to taste
2teaspoons corn flour
1/2 cup water
2 tablespoons olive oil or vegetable oil

This Is What You Do:

Mix all the sauces,honey and ground pepper, spread out fillets in a plate and pour over the sauces. Leave for an hour to marinate. Heat oil in a frying pan on medium heat. Take fillets out of the marinade (but save the marinade, don’t waste it) and fry on both sides till golden brown, this way the juices get sealed in. One add the marinade and 1/4 cup of water to the pan, cover the pan, reduce heat and let simmer for 10 minutes. Remove the lid, dissolve 2 teaspoons corn flour in 1/4 cup water, add to the pan, keep stirring till the gravy thickens (consistency of smooth, pourable custard). Serve the fillets in a deep plate over green leaves and pour the gravy over them. Serve low fat mashed potatoes as a side (recipe is on the blog).