Taste Vibe

Here is a delicious and comprehensive recipe for a classic Chicken Steak (also known as Pan-Seared Chicken Breast with Gravy), similar to what you’d find at Western food stalls or “Western Food” (西餐) eateries in Singapore and Malaysia.

This recipe includes the chicken, a flavorful pan gravy, and common sides.

Restaurant-Style Chicken Steak with Black Pepper Gravy

This dish features a juicy, pan-seared chicken breast smothered in a rich, savory, and slightly peppery gravy.

Ingredients:

For the Chicken:

• Chicken Breast: 2 pieces, boneless and skinless
• Marinade: 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, ½ tsp black pepper, 1 tsp garlic powder
• Coating: 2 tbsp all-purpose flour
• Cooking: 2 tbsp olive oil or butter

For the Black Pepper Gravy:

• Butter: 2 tbsp
• Aromatics: 2 cloves garlic (minced), ¼ onion (finely chopped)
• Flour: 1.5 tbsp
• Broth: 1 cup chicken broth or stock
• Sauces: 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp oyster sauce
• Seasoning: 1-2 tsp coarse black pepper (freshly ground is best), salt to taste
• Creaminess (Optional): 2 tbsp cooking cream or milk

Classic Sides:

• Mashed potatoes, French fries, or roasted potatoes
• Steamed mixed vegetables (carrots, broccoli, corn)
• A side salad

Instructions:

1. Prepare the Chicken:

• Pound: Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness (about ½-inch thick). This ensures even cooking.
• Marinate: In a bowl, mix the soy sauce, Worcestershire sauce, black pepper, and garlic powder. Add the chicken, coat well, and marinate for at least 20 minutes (or up to 4 hours in the fridge).
• Coat: Right before cooking, pat the chicken dry and lightly dredge it in flour on both sides. Shake off any excess.

2. Cook the Chicken:

• Heat oil or butter in a large skillet over medium-high heat.
• Once hot, add the chicken. Cook for 5-7 minutes without moving it, until a golden-brown crust forms.
• Flip and cook the other side for another 5-7 minutes, or until the internal temperature reaches 74°C (165°F).
• Remove the chicken from the pan and set it aside on a plate to rest. Do not wash the pan – you need the browned bits for the gravy.

3. Make the Black Pepper Gravy:

• Sauté Aromatics: Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and chopped onion. Sauté for 2-3 minutes until soft and fragrant.
• Make Roux: Sprinkle the 1.5 tbsp of flour over the onions and garlic. Whisk constantly and cook for about 1 minute to remove the raw flour taste.
• Deglaze: Slowly pour in the chicken broth while whisking continuously to avoid lumps. Scrape the bottom of the pan to incorporate all the flavorful browned bits.
• Simmer: Add the Worcestershire sauce, soy sauce, oyster sauce, and black pepper. Whisk to combine.
• Thicken: Bring the gravy to a simmer, then reduce the heat. Let it cook for 3-4 minutes, stirring occasionally, until it thickens to your desired consistency.
• Finish: Taste and add salt if needed. For a creamier gravy, stir in the cooking cream or milk and heat through. Turn off the heat.

4. To Serve:

• Place the rested chicken steak on a plate alongside your chosen sides (mashed potatoes and vegetables are classic).
• Generously pour the warm black pepper gravy over the chicken and potatoes.
• Serve immediately.

Recipe Information:

• Calories (Estimated per serving with gravy): ~450-550 kcal (highly dependent on the amount of oil and gravy used)
• Recipe Yield: 2 servings
• Type of dish: Main Course
• Total Time: 40 minutes (including marinating time)
• Cooking Time: 20 minutes
• Preparation Time: 20 minutes

Pro Tips for the Best Chicken Steak:

• Don’t Overcook: The key to juicy chicken is not overcooking it. Using a meat thermometer is the most reliable method.
• Rest the Meat: Letting the chicken rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful steak.
• Gravy Consistency: If your gravy is too thick, add a little more broth or water. If it’s too thin, let it simmer a bit longer or add a tiny slurry of cornstarch and water.
• Variations: You can easily change the gravy. For a mushroom gravy, add sliced mushrooms when sautéing the onions. For a red wine gravy, substitute some broth with red wine.