Ingredients
16 Chicken Tenderloins Lemon 2 cups button mushrooms cut in half 2 bunches asparagus blanched 50 g Butter 1 tablespoon Sage finely chopped 30 ml red wine 2 Garlic Cloves pureed 30 ml Balsamic vinegar 60 ml Olive Oil 2 bunches fresh Rocket washed 1 medium Spanish Onion finely slicedDescription
Marinate Chicken With Garlic, Olive Oil And Bay Leaves Overnight. Place On Hot Plate For 1-2 Minutes Each Side. Pour 30ml Olive Oil Onto Other Hot Plate, Add Mushrooms And Butter. Add Asparagus, Cooking Just To Colour Up And Give It A Slight BBQ Flavour.
LifeStyle FOOD
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