Grilled chicken breast with mini-romano
6 servings
120 minutes
Vladimir Chistyakov, chef of Buro TSUM, shared the recipe with us.
1
Prepare marinated chicken breast. Combine 150 grams of onion, chili pepper, cilantro, 10 grams of thyme, wine vinegar, lemon juice, paprika, 50 ml of vegetable oil, sugar, and 5 grams of salt. Then mix with the chicken breast and leave for a day.
- Onion: 800 g
- Chili pepper: 10 g
- Coriander: 30 g
- Fresh thyme: 15 g
- Wine vinegar: 5 ml
- Lemon juice: 10 ml
- Sweet paprika: 3 g
- Vegetable oil: 100 ml
- Cane sugar: 10 g
- Salt: 6 g
- Chicken fillet: 800 g
2
Prepare onion puree. Sauté 500 grams of onions at high temperature, stirring intensively, in 100 grams of butter and 50 ml of olive oil. Add 50 ml of white wine and reduce by half over medium heat. Add 33% cream and simmer for about 15-20 minutes until the liquid evaporates completely and a nice brown color appears. Blend the cooked onions to achieve a smooth consistency.
- Onion: 800 g
- Butter: 130 g
- Olive oil: 150 ml
- White wine: 350 ml
- Cream 33%: 300 ml
3
Prepare mushroom sauce. Sauté onion (150g) and garlic (30g) in olive oil (30g) and butter (30g), then add mushrooms. Add white wine and reduce by half over medium heat. Add remaining ingredients and simmer on low heat for about 1 hour. Depending on the consistency, strain the sauce or blend it to a medium-thick consistency.
- Olive oil: 150 ml
- Butter: 130 g
- Onion: 800 g
- Garlic: 30 g
- Mushrooms: 500 g
- White wine: 350 ml
4
Grill the marinated chicken breast skin-side down until a nice crust forms. Then flip the breast and cook for another 10 minutes until fully cooked.
- Chicken fillet: 800 g
5
Grill mini-romano at high temperature in olive oil for 3-4 minutes.
- Mini Romaine Lettuce: 240 g
- Olive oil: 150 ml
6
Place onion puree on a plate, top with chicken breast, then mini-romaine and drizzle with mushroom sauce.
- Onion: 800 g
- Chicken fillet: 800 g
- Mini Romaine Lettuce: 240 g
- Mushroom sauce: 120 g