Scalloped Chicken in Mushroom & Mustard Sauce

It is soo much fun (and yes touching) when friends and family call up to say that they actually open and read my blog and are looking forward to reading more about our escapades in our tiny kitchen:) I am really touched when Ma and Papa from Udaipur tell me that they regularly read my blog to know whats going on in our life, and when my Mom (the last person I thought would ever become net-savvy and read my blog) from NYC emails to tell me that the blog pics look very nice and that this is a very cool way to not lose good recipes as well as be in touch!! :)

Also, I am soo surprised to learn that people I never knew existed, people outside my circle of friends and family - actually dropped in to read (and comment) about my recipes:) Folks!! this makes me feel soo happy and special:) A big thanks to all who are reading this:)

Yes - I simply cant stop myself from grinning now..but its ok! am sitting all by myself..so no pains:) Now lets get back to business..serious business. Scalloped Chicken Dish recipe. Like I had mentioned in my earlier Fruit Salad post, I had served this simple chicken dish with some Penne in Tomato Sauce for V-dinner.

(Ahh...I am re-writing the post from here on - somehow I was not connected to the internet when I completed and published the post...so I lost all that I'd written in one sitting session:( ..so here it goes..again).

The Chicken: I got these really fresh succulent boneless chicken breasts, which I then cut in thin slices (you can in turn, pound them under a layer of plastic foil with a mallet to get nicely scalloped pieces).These I marinated for a couple of hours in extra-virgin olive oil (EVO), minced garlic, salt, pepper and Worchestershire sauce.

The Sauce: I sauteed some finely diced onions and garlic (can be omitted as well) in some EVO and then a cup of diced fresh mushrooms. To this, I added 2 tbsp of cornflour, and salt, pepper, dry mustard powder and Worchestershire sauce - add water to this, stirring continously till I got a creamy sauce bubbling away in my saucepan:) Ideally, I should have added some chicken/vegetable stock..but then I was too lazy to make that also, so just adjusted the seasonings in the sauce:)

The Assembling: While the sauce is bubbling over the fire, I pan-fried the chicken scallops in EVO over a skillet - this does not take too long and the scallops turn crispy and golden in a few minutes:) I simply placed the scallops on the dinner plate and poured the sauce over them. You can garnish with some finely chopped parsley..we were to hungry to even bother by then:)