Ms. Manisha (BHMCT 2nd SEM) outshines in the culinary delights.She believes staunchly  that ‘Eating is a necessity but cooking is an art.  She is an artist indeed. Indian institute of Hotel Management and Culinary arts  has heartily nominated  as the ‘Chef of the Day’.



  • 2 nos Chicken breasts, large, cut into 2 inch cubes
  • 8 gms Garlic cloves, finely chopped
  • 8 gms Onion powder
  • 8 gms Paprika powder
  • 5 gms Salt
  • 3 gms Black pepper, freshly crushed
  • 45 gms Flour
  • 20 gms Butter
  • 15 ml Olive oil


  • 45 gms Butter
  • 25 gms Onion, chopped
  • 12 gms Garlic cloves, crushed or minced
  • 500 gms Brown mushrooms, sliced
  • 12 gms Dijon mustard
  • 8 gms Paprika
  • 150 ml Dry white wine
  • 15 gms Flour
  • 450 ml Chicken stock/broth
  • 15 ml Worcestershire sauce
  • 5 gms Salt and pepper, to taste
  • 150 ml Sour cream
  • 8 gms Fresh chopped parsley or chives


  1. Season chicken all over with garlic, paprika, onion powder, salt and pepper. Dredge each chicken breast in flour. Set aside.
  2. Heat the butter and oil in a large skillet over medium heat. Sear the chicken until browned. Transfer to a plate, set aside. 
  3. Melt the remaining butter in the pan. Sauté the onions until transparent. Add the garlic and sauté until fragrant (about 30 seconds), then add mushrooms and cook until golden, about 4 minutes. Scrape any browned bits from the bottom of the skillet. Add in the mustard and paprika, mixing well to coat mushrooms.
  4. Pour in the wineto deglaze the pan, and let reduce for about 3 minutes while stirring occasionally to mix all of the flavours through.
  5. Add flour and cook, stirring, for 1 minute, then add the broth/stock and Worcestershire sauce. Mix well to incorporate and let simmer while stirring occasionally, until the sauce begins to thicken slightly, about 2-4 minutes
  6. Reduce heat to medium-low and stir in sour cream. It may ‘look’ split, but the sour cream will melt through the sauce while it heats through. Let simmer until sauce is smooth and creamy, about 3-4 minutes, then season with salt and pepper.
  7. Return chicken breasts along with juices on the plate to the pan. Simmer for a further 2 minutes until the chicken is completely cooked through. (If sauce is too thin, simmer for a minute or 2 longer until the sauce thickens from the floured coating on the chicken.) Remove from heat.
  8. Garnish with parsley or chives. Serve over noodles, pasta, rice or mashed potatoes.