Chicken Recipe
King Trumpet Mushrooms, Mushroom Puree, Banyuls Vinaigrette
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Ingredients
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Chicken
Mushroom Puree
Banyuls Vinaigrette
Method
Preparation
- 1
Prepare the Chicken
Preheat the oven to 400°F (200°C). Rub chicken breasts with olive oil, salt, and black pepper. Place them in a baking dish and bake for 25-30 minutes or until cooked through.
- 2
Make the Mushroom Puree
In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add chopped king trumpet mushrooms and cook until soft. Pour in vegetable broth and simmer for 10 minutes. Blend the mixture until smooth and season with salt and pepper.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together Banyuls vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.
Assembly
- 4
Plate the Dish
On each plate, spread a layer of mushroom puree. Place the baked chicken breast on top and drizzle with Banyuls vinaigrette. Serve immediately.
