Grilled Chicken in Mushroom Pepper Sauce, Mashed Potatoes & Veggies

This is one of my Friday Specials. The name maybe long and all however I can assure you that this is a real simple dish which can be made with the least of efforts. You can always grill the chicken with Barbeque sauce or any sauce of your choice. In my case I have kept the chicken simple and have gone for a homemade pepper sauce with mushroom. When added with the mashed potato this dish really blended well.

Ingredients

• 4 Chicken Breast
• Veggies of your choice (I used baby corn, carrots, French beans and cucumber)

Mashed Potatoes

• 4 Potatoes medium  cut into cubes
• Garlic salt/salt
• 3 tbsp. milk
• 1 tbsp. unsalted butter softened/ melted
• 3 tbsp. fresh cream

Mushroom Pepper Sauce

• 250 gms mushroom chopped
• 2 Chicken stock cube
• 1 ½ cups of water (can be replaced with chicken stock also)
• 1 tbsp. corn flour/starch mixed in ¼ cup of water
• 1 ½ tbsp. Pepper corn crushed/ pepper powder
• 2-3 tsp. Worcestershire Sauce

Mashed Potatoes: In a pot, boil the potatoes with a little salt until cooked. (Check with a fork). In a bowl, place the potatoes and mash them with a fork/masher. In a non-stick pan, add butter, garlic salt and cream and stir nicely for about a minute. Add it to the mashed potatoes and mix nicely. Add milk and again mix it. If you want your mixture to be rich and creamy… go ahead and add little more melted butter and cream. Close the bowl and keep warm.

Veggies: Put your choice of veggies in a pot of boiling water with a pinch of salt. Cook for about 10 minutes. You still need the crunchiness. Remove from heat and drain them and set aside.

Chicken: Season the chicken with salt and pepper and grill until cooked.

Mushroom Pepper sauce: In a pan, add water and stock cubes and bring to boil. Add crushed pepper corn and Worcestershire sauce. Mix well.  Add mushroom and cook for about 5-8 minutes. Add corn flour water and mix until the sauce is thick. Cover and set aside.