Oyster Chicken Recipe
For marinating the chicken breast
  • Boneless skinless chicken breast- 4
  • Ground pepper- ½ tsp
  • Mustard powder- ½ tsp
  • White vinegar- 1tsp
  • Oyster sauce- 1tsp
  • Salt- to taste, use less as oyster sauce has salt in it
  • Olive oil- to drizzle on the chicken while cooking it
For Making The Sauce
  • Butter, unsalted- 3tbsp
  • Onion, minced- 2tsp
  • Ground pepper- ½ tsp
  • All purpose flour- 1 tbsp
  • Chicken stock- 1 cup
  • Tomato sauce- 1tbsp
  • Oyster sauce- 2tsp
For Making The Chicken
  1. Combine ground pepper, mustard powder, white vinegar, oyster sauce and salt in a small bowl.
  2. Wash the chicken breast under water and pat dry it.
  3. Prick the chicken with the fork.
  4. Spread the marination over the chicken breast and keep aside for 15 minutes, preferably in a refrigerator.
  5. Heat a wide cooking pan over medium heat.
  6. Drizzle olive oil on the pan and place the marinated chicken on the hot pan.
  7. Cook the chicken until it gets browned on both sides and no longer pink inside.
  8. Don't over cook it, it will become dry.
  9. Remove the chicken from the pan and keep aside.
For Making The Sauce
  1. In a saucepan over medium heat, melt the butter.
  2. Add minced onion and saute until tender.
  3. Add ground pepper to it.
  4. Reduce the flame and add flour, stir constantly for a few seconds.
  5. Add chicken stock and stir constantly to dissolve the flour without forming any lumps.
  6. Let the chicken stock come to a boil.
  7. Add the tomato sauce and oyster sauce.
  8. Combine well and let the sauce become thick.
  9. Remove from the flame.
For Serving
  1. Place the pan seared chicken breast on a plate, pour the sauce over the chicken and serve with salad or steamed vegetables of your choice.
You could grill the chicken or even cook on griddle.
Leftover chicken when microwaved can be eaten for next day lunch.
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/oyster-chicken/