Crusted Chicken Breast with Soy Marinated Onions and Girolles

Poach the chicken breast, skin on for 15 minutes at a temperature of 65c, set aside to cool. Poach the button onions in 200ml of the chicken stock until tender then cut in half from tip to root, then separate the individual layers.

Take 100ml of the chicken stock and place in a pan with the Kikkoman Soy Sauce and 2 sprigs of lemon thyme and reduce to a light glaze, add the onions and mix to cover and allow to marinate for 10 minutes.

Reduce the remaining chicken stock with the white wine by 3/4 and then slowly whisk in the butter to emulsify, being careful not to separate the sauce. Gently pan fry the mushrooms without to much colour and drain, add the mushrooms and the onions to the butter sauce and keep warm.

Reheat the chicken breast and remove the skin, brush the mustard onto the top and press in the pinenuts and lemon thyme leaves to form a crust. Place the mushrooms, onion and butter sauce into a bowl and place chicken on top. Finish with a few lemon thyme flowers. Serve immediately.