Friday, October 05, 2012

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
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.
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.
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


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