“Chicken Medallions with Beet mash and steamed vegetables”

Chicken Medallions

Ingredients for making the Chicken Medallions

  • 1 chicken breast
  • 1 garlic clove
  • 1 tsp mixed herbs (no salt added)
  • 1 ¼ cups beets (cooked and chopped)
  • 1large potato
  • 20 gms broccoli
  • 20 gms green beans
  • 20 gms red yellow bell peppers
  • a tiny bit of salt
  • a tiny bit of black pepper
  • 1 ½ tsp olive oil (extra virgin)

Method for making the Chicken Medallions

  1. Preheat oven to 400°F (200°C). Bring water to a boil in a saucepan. Peel and roughly chop garlic. Score the chicken, add to a bowl and combine with garlic, oil, salt, pepper and herbs. Leave to marinate (Tip: try stuffing the garlic pieces inside the cuts you’ve created).
  2. Once oven is hot, add the chicken to a lined baking tray and roast for 20 mins or until browned. Meanwhile, peel and cut potato.
  3. Then add to boiling water for about 10 mins, or until soft. Heat a pan on medium heat, add all the vegetable and let it blanch for some time. Season with salt and pepper (you can add other spices, like nutmeg if you want).
  4. Once potatoes are ready, drain, add beets and either mash by hand or with a blender. Season with salt and pepper with little butter and cream to make it more delicious.
  5. Arrange the steamed vegetable on the edge then de-mold the beet mash, arrange chicken medallion on the top of the veggies.

Please Note

For making the chicken medallions just cut the chicken breast from the center, and slit it in between. Make a roll of one part and similarly do it with the other portion as well.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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