Wash the chicken well and marinate with ¼ tsp salt and ¼ tsp pepper powder. Mix well and keep aside.

To prepare stock: In a vessel add in around 400 ml water, 1 roughly chopped carrot, 1 roughly chopped onion, 7-8 peppercorns, 2-3 cloves, 1 bay leaf, ¼ tsp salt and bring to boil. Let it boil on medium flame for around 20 minutes. Strain and keep the liquid aside. The onion and carrot can be chopped and used in the sauce preparation.

Finely chop 1 onion and 1 carrot. Slice the mushrooms.

In a pan, heat 2 tbsp oil and fry the chicken on both sides till cooked and slightly brown.

In a vessel, heat 2 tbsp butter. Add in the onion, carrot and mushrooms and sauté till the mushrooms are cooked and begin to leave out water.

Sprinkle in 2 tbsp of maida mixing continuously.

Add in around a cup of stock slowly and mix continuously.

Simmer till the sauce thickens.

Now add in 2 tbsp fresh cream, ½ tsp chopped parsley, salt and pepper as per taste and mix well.

Place the fried chicken on the serving dish and pour the sauce over it.