- 2 chicken breasts
- ½ tablespoon black pepper
- 1 tablespoon white pepper
- 1 tsp salt
- 2 – 3 tablespoons parsley
- 2 tablespoons garlic, crushed
- 3 tablespoons dijon mustard
- olive oil as required
For the Sauce
- 1 teaspoon garlic
- 4 – 5 mushrooms Sliced (optional)
- butter as required
- 4 – 5 Shallots Peeled
- oregano a pinch
- ½ cup demi-glace
- salt as required
- Slice chicken breast through the middle so that you end up with two sheets of half thickness. Mix all the ingredients for chicken marinade, make it a paste and then coat the chicken. Marinate these chicken breasts for a minimum of 2 hrs. (overnight for best results)
- Grill the chicken right the next day for lunch or dinner. I used a pan grill but a proper barbequed grill is the best. Use low heat and longer duration keeping in mind that you should flip the meat only once or twice.
- While that’s in the grill, let’s get the sauce ready
- Boil demi-glace in water as per the packet instructions. The concentrate levels may vary. So be careful.
- After the sauce boils, keep it in simmer to thicken.
- Now in a cast iron or steel pan, add butter or oil and heat it up.
- Slice mushrooms. Add shallots, garlic, and mushrooms. No need to slice shallots and garlic.
- Sautee and when it starts to brown, add oregano and salt
- Now add the sauce to the pan and mix them up really well. Allow it to simmer at very low heat. The warmth of the sauce is very much needed.
- Plate up by taking the chicken from the grill and pour the sauce over the meat.
- Serve with a side of veggies or roasted potatoes.
There you go.
Chefs make demi-glace from scratch. It’s a lot of work. Here’s a video.
I’ve put in an approximate time. It all depends on how long you grill. But it shouldn’t take more than an hour.