Crusted chicken breast
This crusted chicken breast and girolles recipe is a perfect for a fine dining menu, created by chef Simon Hulstone
- 4 x chicken breasts with skin on
- 18 button onions, peeled
- 1 litre chicken stock
- 25ml Kikkoman Soy Sauce
- 1 bunch of lemon thyme, with flowers
- 100ml white wine
- 200g unsalted butter
- 150g small Girolles mushrooms
- 25g wholegrain mustard
- 150g toasted pinenuts, chopped
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 _ 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.