Grilled Chicken Breasts with Gravy

Ingredients

Chicken and marinade

• 500 g chicken breasts, halved like steaks
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp mayonnaise
• 1 tbsp mustard
• 1 tbsp vinegar
• 1 tbsp lemon juice
• Salt and black pepper

Gravy

• 1 1/2 cups chicken stock, or 1 stock cube dissolved in 1 cup hot water
• 50 g butter
• 2 tbsp flour
• Salt and black pepper
• 200 g cream (optional)
• 1/4 cup Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp teriyaki or oyster sauce
• Sliced mushrooms
• 1 garlic clove

To serve

• Mashed potatoes with gravy
• Coleslaw
• Potatoes
• Sautéed vegetables

Method

1. Marinate the chicken with the marinade ingredients for 4 hours.
2. Heat a ridged cast-iron grill pan very well and add 25 g butter and 2 tbsp vegetable oil.
3. Add the chicken without moving it until the top turns white and the bottom is golden, then flip. More butter can be added at this stage.
4. Add the mushrooms and toss with the chicken, then transfer both to a plate and cover with foil.
5. In the same pan add the butter and flour and stir, then the stock gradually while stirring, and finally the Worcestershire, teriyaki and soy sauces and bring to a boil. For a creamy version add the cream.
6. Return the chicken and mushrooms to the sauce, bring to a boil once without stirring, and serve in the same pan; be careful, it's very hot.