Ingredients: virgin olive oil,cloves garlic,carrot,baby corn,black pepper powder,chicken breasts,salt,red bell pepper (capsicum),green zucchini,flour (maida),green beans (french beans),water,parsley leaves,lemon,butter,mixed herbs (dried),tabasco original sauce,red chilli flakes,parsley leaves,potato (aloo)

Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash, 1/2 teaspoon Tabasco Original - Hot Sauce,Salt - salt to taste,1 teaspoon Lemon juice,1/2 tablespoon Red Chilli flakes,2 tablespoons Extra Virgin Olive Oil,1 teaspoon Mixed Herbs (Dried),2 tablespoons Mixed Herbs (Dried),4 sprig Parsley leaves - finely chopped,1 tablespoon Extra Virgin Olive Oil,6 Baby corn - cut into strips,Salt - to taste,1 teaspoon Butter,1/2 teaspoon Black pepper powder,1 Carrot (Gajjar) - cut into strips,2 teaspoons Honey,1 Red Bell pepper (Capsicum) - cut into strips,4 cloves Garlic - finely chopped,6 cloves Garlic - finely chopped,3 Potatoes (Aloo) - hot boiled and peeled,2 teaspoons All Purpose Flour (Maida),2 Chicken breasts,2 tablespoons Parsley leaves - finely chopped,2 tablespoons Lemon juice,10 Green beans (French Beans) - cut into diagonals,1/4 cup Water,1 Green zucchini - cut into strips, 50, Continental, To begin making the Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash, thoroughly wash and clean the chicken pieces, keeping the entire breast piece intact.
For the chicken marinade In a mixing bowl, combine the garlic, mixed herbs, lemon juice, olive oil, tabasco sauce, red chilli flakes, parsley leaves, honey and salt.
Add the chicken breasts into this bowl, and massage the marinade on to the chicken.
Rest this for about an hour.
Heat a skillet on medium flame, once hot, place the chicken on it and cook on both sides for about 3 minutes on each side, basting the remaining marinade while pan roasting the chicken.
Once done, transfer to a plate and allow it to rest.
Heat the same pan on medium heat, add the remaining marinade into this pan.
Make a slurry by mixing the all purpose flour along with the water and add this slurry into the pan which has the marinade.
Bring to a single boil and allow the sauce to cook and thicken and turn off the flame.
This is the sauce for the chicken steak.
To make the Pan Roasted VegetablesHeat a skillet on medium-high heat with some olive oil, add the garlic and saute until it turns into a light brown colour.
This will take about a minute.
Next add the vegetables that are cut into strips and saute until they are just about cooked, yet crunchy at the same time.
Add the salt, mixed herbs, parsley, salt and  mix well.
Turn off the flame and set aside.
To make the Potato MashIn a mixing bowl, combine the steaming hot boiled potatoes along with salt, butter, black pepper powder, lemon juice and mash well with the back of a serving spoon/ladle.
Continue to mix and mash until you get a soft smooth mash then set aside.
To assemble the Chicken sizzler, in a serving plate, place the pan roasted vegetables, potato mash and the pan roasted chicken breast.
Pour the steak sauce just before serving.
 Ensure you preheat your sizzle pan in the oven or over the stove top, to give it a sizzling effect.Serve this Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash along with Cinnamon Spiced Orange Iced Tea Recipe, finish this meal with a dessert of Dark Chocolate Pots De Crème Recipe.
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