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Sunkiss Chicken Medallions with Horseradish Crust

...served with Potato and Pea Puree and Beetroot Sauce. Delicious!

Ingredients for 4 people:
600 g chicken breast 
(boneless and skinless)
SONNENTOR Sunkiss Blossom Spice Blend
3 tbsp mustard 

50 g horseradish (freshly grated or from jar)
3 tbsp good quality cooking oil 

250 g potatoes
150 g peas 
(cooked)
200 ml cream 

1/2 l beetroot juice
2 tbsp corn flour
1 tbsp 
SONNENTOR Raspberry and Apple Balsamic Vinegar 
(or any other high quality flavoured vinegar)
SONNENTOR 12-Herbs Salt
SONNENTOR Soup Seasoning
SONNENTOR ground Cumin
SONNENTOR ground Nutmeg

Preparation:
Cut chicken breasts into 12 equal medallions and flatten slightly with your hand or the handle of a knife.
Season with SONNENTOR Sunkiss Blossom Spice Blend.
Paste mustard on one side of the medallion and press on horseradish.
Wash potatoes, peel and cut into slices and boil in ½ l water with 1 tsp of SONNENTOR Soup Seasoning. Cook until soft.
Add peas, season with salt, nutmeg and a pinch of cumin and puree. Whip cream until just stiff and fold into puree.
Season beetroot juice with salt, cumin and nutmeg and bring to the boil. Combine corn flour with vinegar and 2 tbsp water and make a smooth paste. Stir into simmering beetroot juice and bring to boil (whisk briskly to avoid lumps). 

Heat oil in a pan, sear chicken on both sides (horseradish side first), set medallions on baking tray with baking paper and bake in oven for about 10 min at 170 °.
Put potato and pea puree on plates and pour beetroot juice around it. Place chicken medallions on side and serve.