Pound the chicken breast using a meat hammer until thinned down to 1 cm.

Cut each chicken piece into half.

Drizzle oil in a pot and place the chicken pieces.

Sprinkle salt, black pepper powder, garlic powder and paprika powder as per your taste.

Now flip the sides and sprinkle the spices on the other side as well.

Cook the chicken pieces until well done (fully cooked).

Take out in a dish and keep aside.

Creamy Steak Sauce

While the chicken is cooking, make the creamy steak sauce.

Heat butter in a pan and add the all-purpose flour.

Cook on lowest possible flame for 4-5 minutes or until the flour has been just cooked (do not let it brown).

Transfer this flour to the milk and cook on low flame until thickened, about 4-5 minutes.

Lastly, add fresh cream, salt pepper, and cheddar cheese. Mix until the cheese has melted. Sauce is ready.

Serving suggestion.

Place the chicken pieces in the serving plate and squeeze some lemon juice.

Now pour sauce over it and garnish with freshly chopped coriander.

Serve with boiled rice or mashed potatoes and veggies of your choice.

NOTE: Lumps in the sauce can be dissolved using a whisk. Alternatively, when the sauce is cooked, let it cool down to room temperature and then blend. Viola! Smooth and silky sauce is ready!