Chicken and Butter Sauce

By augusj

Ingredients

• Coating:
• 3 pcs Chicken (Chicken breast meat with the middle bone attached)
• One handful of Spinach leaves
• 1 tbsp butter
• 1/4 cup plain flour
• 1/4 cup cornstarch
• 2 eggs, beaten
• Seasonings:
• 400 ml Evaporated milk
• 1 tsp sugar
• 1/4 tsp salt

Details

Servings 3
Preparation time 15mins
Cooking time 45mins
Adapted from myfridgefood.com

Preparation

Step 1

Combine plain flour & corn flour in a bowl.
Beat up eggs in a separate bowl. Add a pinch of salt.
Dry chicken keel with towel.
Heat up oil in a deep oil pan. Dip Chicken in eggs, then flour.
Deep fry in low heat until golden brown. Set aside & let cool.
Heat up butter in a non-stick pan, add spinach leaves. Saute till fragrant.
Add in evaporated milk, simmer in low heat till milk is thickened.
Add in sugar and salt.
Chop chicken keel into big slices. Pour milk onto chicken.
Serve hot.