What’s For Lunch Today?

Chicken Medallions on Pea Puree with Crispy Potatoes and Spinach

Main Dish | Serves: 4 | Prep Time: 60 minutes | Difficulty: Medium

Hey, ever run out of ideas what to make for lunch? Here’s one, it’s simple but it’ll make you look like a pro chef. Chicken medallions, a bright pea puree, and crispy potatoes, nothing complicated, but it all comes together like magic. You get that golden chicken, a fresh pop from the peas, the crunch from those potatoes, and the spinach just adds that extra note on top. You don’t need to be a cooking expert to put this together; the instructions below are simple to follow. Give it a go, and you’ll wonder why you ever settled for a plain sandwich.

Image is symbolic & AI generated by Wonder

Ingredients

For the Chicken Medallions

• 400 g chicken medallions
• 1 tbsp olive oil
• 1 tbsp butter
• 1 sprig fresh thyme
• Fleur de sel (or sea salt flakes)
• Freshly ground black pepper

For the Crispy Julienne Potatoes

• 1 potato
• 4 tbsp olive oil
• Fleur de sel

For the Pea Puree with Mint

• 800 g shelled peas
• 200 ml cream
• 2 medium potatoes
• 1 garlic clove
• 2 tbsp butter
• A bunch of fresh mint
• Salt and freshly ground black pepper

For the Crispy Spinach

• 50 g baby spinach
• 10 g butter

For Serving

• 200 g brined cheese (e.g., feta)
• 2 tbsp pistachios
• Sprigs of fresh thyme
• Iberian olives

Instructions

Cook the Chicken Medallions Heat olive oil in a pan and quickly sear the chicken medallions on both sides. Lower the heat, add butter, and cook for another 5–7 minutes until the meat lightly caramelizes. Season with fleur de sel and pepper, sprinkle with thyme leaves, remove from heat, and cover to let the flavors infuse.

Prepare the Crispy Potatoes Peel and wash the potato. Slice into 1 mm thick rounds, then cut into thin strips. Dry on paper towels. Fry in hot oil until golden and crispy. Sprinkle with fleur de sel.

Crisp the Spinach Fry spinach leaves in butter briefly, then transfer to paper towels to absorb excess fat.

Make the Pea Puree Boil peeled and diced potatoes until nearly soft. After about 5 minutes, add peas and garlic. Cook for another 5 minutes, adding mint leaves just before the end. Cook everything together for one more minute, then drain and blend with a hand mixer. Stir in butter and cream, season to taste.

Prepare the Garnishes Drain the brined cheese, pat dry with paper towels, and crumble into small pieces. Toast pistachios briefly in a dry pan. Drain the olives.

Assemble the Dish Spread a spoonful of pea puree on shallow plates. Place chicken medallions on top, drizzle with pan juices, and garnish with crispy potatoes, spinach leaves, toasted pistachios, Iberian olives, and crumbled cheese. Finish with a sprig of thyme.

Enjoy your meal!

Did you know? Fleur de sel is a delicate layer of salt that forms naturally on the surface of seawater as it evaporates. Its crystals resemble tiny flowers, which is where the name comes from. Hand harvested and prized for its clean, subtle flavour, it’s used as a finishing touch in cooking.

Average nutritional value of the dish

Disclaimer: I generally avoid using AI-generated content, but in this case, I have included an image of the dish created with Wonder.