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Chicken Mushrooms

Chargrilled Chicken Tenderloins with Ragout of Mushrooms, Asparagus and Mizuna Salad

Serves 4

Ingredients

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Method

  1. Marinate chicken with garlic, olive oil and bay leaves overnight.
  2. Place on hot plate for 1-2 minutes each side.
  3. Pour 30ml olive oil onto other hot plate, add mushrooms and butter.
  4. Add asparagus, cooking just to colour up and give it a slight BBQ flavour.
  5. Squeeze a little lemon over chicken.
  6. While mushrooms are cooking, add wine, sprinkle with salt and pepper and add sage.
  7. In a salad bowl, combine rocket and Spanish onions.
  8. Add mushrooms and asparagus to the salad and toss.
  9. Add a dash of balsamic vinegar and olive oil, toss.
  10. Arrange salad on a plate and top with chicken.
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