- 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
Pinenut and Lemon Thyme Crusted Chicken Breast with Kikkoman Soy Marinated Onions and Girolles
Simon Hulstone
27th March 2014
Pinenut and Lemon Thyme Crusted Chicken Breast with Kikkoman Soy Marinated Onions and Girolles
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Pinenut and Lemon Thyme Crusted Chicken Breast with Kikkoman Soy Marinated Onions and Girolles recipe a try? Serves 4. Prep time: 20 mins plus 10 mins marinating. Cooking time: 35 mins
Ingredients
Method
Poach the chicken breast, skin on for 15 minutes at a temperature of 65°C, 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 ¾ and then slowly whisk in the butter to emulsify, being careful not to separate the sauce. Gently pan fry the mushrooms without too 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
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
