Medallions of chicken breast marinated in tandoori spices with grilled shitake, chantrelle, crimini mushrooms and grilled onion rings.

Serves 2

For the chicken:

2 small chicken breasts (or one very large) sliced into 6 equal size medallions about 1cm thick

Marinade:

2 teaspoons tandoori spice

2 teaspoon light olive oil

Salt and pepper

Mix the oil with the spices and let sit for at least 15 minutes then grill.

For the mushroom mixture:

1.5 cups of sliced fresh mixed wild mushrooms seasoned with salt and pepper.

Dressing:

2 teaspoons of Austrian dark pumpkin seed oil.

1 teaspoons of truffle vinegar.

1 teaspoon of balsamic reduction.

Grill mushrooms and toss in the dressing and reserve.

Onion Mixture:

1 medium onion cut into 5mm rings and add the rings to the chicken marinade before grilling.
Assembly:

Place one chicken medallion in the middle of a plate and top with ¼ of the grilled mushroom mixture. Add another chicken medallion and top with another ¼ of the mushroom mixture. Add one more chicken medallion and top with the grilled onions.

Drizzle with remainder of the mushroom marinade and serve.

Copyright Chez Edorovio 2012