Serves: 4
Ingredients
Chicken chop
- 4 pieces chicken chop (about 100g - 150g each)
- Salt
- Pepper
- 2 eggs (beaten)
Sauce
- 100g portabello mushrooms
- 1 large white onion
- 30g butter
- 1 cup thick chicken stock (½ cube chicken stock to 1 cup water)
- 1 tablespoon worcestershire sauce
- cornflour
- a sprig of thyme
Method
Sauce
- Cut the mushroom into strips.
- Melt butter into pan and fry onions until translucent.
- Stir in mushrooms and continue frying.
- Add in stock and worcestershire sauce.
- Thicken with cornflour until desired thickness.
- Set aside sauce.
Chicken Chop
- Season chicken with salt and pepper.Set aside to marinade for about an hour.
- Dip chicken chop into egg and fry.
Food Notes
- While I fried the chops without any coating, you can coat them with oats or breadcrumbs before frying.