An ideal dish to show off your culinary skills to friends and family

If you are looking for a dish which has both meat and vegetables, this one can be an option. Roll up your sleeves, try it out and enjoy the succulent chicken tornadoes with blanched vegetables and potatoes accompanied by foresterie sauce.

Chicken tournedos forestiere


2 pcs chicken breasts

30 ml extra virgin olive oil

25 gm sun dried tomatoes

25 gm chopped spinach

25 gm chopped mushroom

30 gm chopped onion

15 m chopped garlic

Salt to taste

2 gm crushed black pepper

For Accompaniments: (blanch them for 5 minutes with salt)

05 gm yellow squash

05 gm zucchini

05 gm carrots

05 gm baby corn

05gm green beans

25 m boiled potatoes

For garnish: A sprig of thyme


Flatten the chicken breast with a knife. Sprinkle on the meat salt and pepper. Chop sun-dried tomatoes, spinach, mushroom, onion and garlic. Heat a pan, pour 15 ml of extra virgin olive oil on it. Add garlic and onion. Add mushroom and spinach, sauté for two minutes. Finally, add sun-dried tomatoes and mix them well. Let the vegetable duxelle cool. Once the duxelle cools, pour them on top of the chicken breasts. Roll the chicken breasts with the stuffed vegetable duxelles and make them into two tournedos. Keep both the tournedos refrigerated for the next five minutes.

Remove the tournedos from refrigerator. Heat the pan and pour the rest of the 15 ml olive oil on the pan. Heat the pan till smoke points. Seal the chicken tournedos nicely on all the side. Once all the sides are sealed, place the tournedos in an oven for the next 10 minutes at 180 F. Check if they are done and remove from the oven.

While the tournedos are cooking in the oven, make the sauce.

Sauce foresterie


15 gm wild mushrooms such as black forest, cepes or porcini

15 gm fresh mushrooms

Salt to taste if desired1 tsp butter

90 ml heavy cream

Freshly ground pepper to taste

A pinch freshly grated nutmeg

1 teaspoon cayenne pepper


Coarsely chop the mushrooms. Boil enough water to cover the mushrooms, add salt to taste, add the mushrooms and cook for about a minute. Drain immediately. Put the mushrooms in cheesecloth and squeeze them to extract most of the liquid.

Next put the mushrooms into the container of a food processor or electric blender and blend as fine as possible.

Melt butter in a saucepan and add the pureed mushrooms. Cook briefly and add cream, salt, pepper, nutmeg and cayenne pepper. Let it simmer five minutes.

About the chef: Tridiba Das, Executive Chef at Simply Fondue, New Delhi, started his culinary quest two decades ago. His love for food is rooted in Assam, where he spent his formative years. His fascination towards the art of transforming a selection of raw ingredients into a delectable dish is what pushed him to travel the globe to master the skill.

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