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Chicken with red onions and earthquakes

Cook time: 0 min.
Servings: 2

Ingredients for Chicken with red onions and earthquakes

1tbspDijon mustard
1dlCoffee cream
2Red onion
5-6Great Jerusalem artichoke

Instructions for Chicken with red onions and earthquakes

To prepare the Chicken with red onions and earthquakes recipe, please follow these instructions:

Lay the snitzels on each piece of silver paper.
Chop the red onion in small pieces.
Mix mustard, cream and salt in a bowl and stir the red onions in the mixture.
Distribute the mixture over the two snitzels.
Close the silver paper about the snitzels, so the mixture does not run out.
Put them in a 200 degree hot (standard) oven for 30 minutes.
Peel the earthquakes.
Cut them into thin slices and put them in ice-water.
Dip them dry with kitchen roll.
Pour them into a freezer bag.
Pour some oil and salt into the freezing bag, close to the top (so there is air in the bag) and shake the bag thoroughly so that the oil is distributed on the earthquakes.
When the snitzels have been in the oven for 15 minutes, the scallops are also divided into a thin layer and baked in the last 15 minutes.