Grilled Chicken Breast with Mini Romaine
Main Dishes | American cuisine
⏳ Time
2 hours + 1 day 2 hours
🥕 Ingredients
22
🍽️ Servings
6
Description
This recipe was shared with us by John Smith, the chef at The Urban Table.
Ingredients
- Chicken fillet - 28.2 oz
- Onion - 28.2 oz
- Mild Chili Spice - 0.4 oz
- Cilantro - 1.1 oz
- Thyme - 0.5 oz
- Malt Vinegar - 0 fl oz
- Meyer Lemon Juice - 0 fl oz
- Paprika - 0.1 oz
- Vegetable Oil - 3 fl oz
- Raw cane sugar - 0.4 oz
- Salt - 0.2 oz
- Romaine lettuce - 8.5 oz
- Olive Oil - 5 fl oz
- Mushroom seasoning - 4.2 oz
- Butter - 4.6 oz
- Apple Wine - 12 fl oz
- 33% Cream - 10 fl oz
- Sugar - 0.1 oz
- Garlic - 1.1 oz
- Cream - 2 qt
- Morels - 17.6 oz
- Water - 1 qt
Step by Step guide
Step 1
Prepare the marinated chicken breast. Combine onion (150 grams), chili pepper, cilantro, thyme (10 grams), wine vinegar, lemon juice, paprika, vegetable oil (50 ml), sugar, and salt (5 grams). Then mix with the chicken breast and let it sit for a day.
Step 2
Prepare a puree from onions. Sauté 500 grams of chopped onion in a mixture of 100 grams of butter and 50 ml of olive oil over high heat, stirring constantly. Add 50 ml of white wine and reduce by half over medium heat. Incorporate 33% cream and simmer for about 15-20 minutes until the liquid has completely evaporated and a beautiful brown color develops. Blend the cooked onions until smooth.
Step 3
Prepare the mushroom sauce. In olive oil (30 grams) and butter (30 grams), sauté the onion (150 grams) and garlic (30 grams), then add the mushrooms. Pour in the white wine and reduce by half over medium heat. Add the remaining ingredients and simmer on low heat for about 1 hour. Depending on the desired consistency, strain the sauce or blend it in a blender until you achieve a medium-thick consistency.
Step 4
Sear the marinated chicken breast skin-side down on the grill until it develops a nice crust. Then, flip the breast and grill until fully cooked, about 10 minutes.
Step 5
Sear the mini romaine on high heat in olive oil on the grill for 3–4 minutes.
Step 6
On a plate, place the onion puree, top it with the chicken breast, add mini romaine on top of the breast, and drizzle with mushroom sauce.
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