Tips To Serve Chicken Chop Recipe Malaysian Style Quick

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Craving that tender, juicy chicken chop smothered in a creamy mushroom sauce you get at your favorite Malaysian restaurant? You can skip the takeout and whip up this delicious dish at home in under an hour! This recipe is surprisingly simple and delivers all the flavor you expect from a classic Malaysian chicken chop.

Ingredients:

Malaysian-style Chicken Chop
Malaysian-style Chicken Chop

2 boneless, skinless chicken breasts (around 1/2 – 3/4 lbs each)

  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup sliced button mushrooms
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried parsley

  • Directions:

    1. Prep the Chicken: Pat the chicken breasts dry with paper towels. Place them between two sheets of plastic wrap and pound them with a meat mallet to an even thickness of about 1/2 inch. Season both sides generously with salt and pepper.

    2. Set Up the Breading Station: Prepare three shallow bowls. In the first bowl, whisk the flour with a pinch of salt and pepper. In the second bowl, beat the eggs. In the third bowl, add the breadcrumbs.

    3. Bread the Chicken: Dredge each chicken breast in the flour, then dip it in the beaten egg, letting any excess drip off. Finally, coat the chicken thoroughly in the breadcrumbs, pressing gently to ensure they adhere.

    4. Cook the Chicken: Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate lined with paper towels to drain excess oil.

    5. Make the Sauce: In the same skillet used to cook the chicken, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    6. Build the Flavor: Add the sliced mushrooms to the pan and cook until softened and slightly browned, about 5 minutes. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes.

    7. Creamy Goodness: Stir in the heavy cream, soy sauce, dried thyme, and dried parsley. Season with salt and pepper to taste. Bring the sauce to a gentle simmer and cook for 3-4 minutes, or until slightly thickened.

    8. Serve and Enjoy: Return the cooked chicken breasts to the pan and coat them in the creamy mushroom sauce. Let them simmer for another minute or two to heat through. Serve the chicken chop hot with your favorite sides, like mashed potatoes, steamed rice, or stir-fried vegetables.

    Nutrition Facts (per serving)

    This recipe yields approximately 2 servings. Please note that these are approximate values and may vary depending on the specific ingredients used.

    Calories: 500-600

  • Protein: 40-50g
  • Fat: 30-40g
  • Carbohydrates: 30-40g

  • Conclusion

    This Malaysian chicken chop recipe is a perfect weeknight dinner option that’s both satisfying and delicious. The crispy breaded chicken paired with the creamy mushroom sauce is sure to become a family favorite.

    Frequently Asked Questions (FAQs)

    1. Can I use boneless, skinless chicken thighs instead of breasts?

    Absolutely! Chicken thighs are naturally more flavorful and slightly juicier than breasts. Just be sure to adjust the cooking time slightly as they may take a few minutes longer to cook through.

    2. What can I substitute for the heavy cream?

    If you don’t have heavy cream on hand, you can substitute it with an equal amount of milk mixed with 1 tablespoon of melted butter. However, keep in mind that the sauce won’t be as rich and creamy.

    3. How can I make this recipe gluten-free?

    For a gluten-free version, use gluten-free flour for dredging and gluten-free breadcrumbs for coating the chicken.

    4. What are some other side dish options?

    Besides mashed potatoes, steamed rice, or stir-fried vegetables, you can also serve this chicken chop with roasted vegetables, couscous, or a side salad.

    5. Can I add additional vegetables to the sauce?