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Category: Poultry I
Prep Time: Cook Time: Total Time:
5 large shiitake mushrooms, stems removed
6 tbsp canola oil
salt and freshly ground black pepper
1 tsp whole-grain mustard
3 tbsp balsamic vinegar
3 tbsp extra-virgin olive oil
4 tbsp finely chopped flat-leaf parsley plus torn leaves for garnish
4 bone-in, skin-on chicken breasts (about 8 oz each)
Heat the grill to high. Brush both sides of mushroom caps with 4 tbsp of the oil and season with salt and pepper. Grill cap side down until golden brown and slightly charred, 4 to 5 minutes. Turn and cook 3 minutes longer. Remove from grill and coarsely chop.
Whisk together the shallots, vinegar, olive oil, parsley, salt, and pepper in a medium bowl. Add the mushrooms and stir to coat. Let sit at least 15 minutes before serving.
Brush both sides of the chicken with the remaining canola oil, and season with salt and pepper. Grill skin side down until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Top with some of the shiitake vinaigrette. Garnish with parsley leaves. Serves 4
Serve with a medium-flavored Pinot Noir or a Chianti.
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GRILLED CHICKEN BREASTS AND SHIITAKE MUSHROOM VINAIGRETTE
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Category: Poultry I
Prep Time: Cook Time: Total Time:
5 large shiitake mushrooms, stems removed
6 tbsp canola oil
salt and freshly ground black pepper
1 tsp whole-grain mustard
3 tbsp balsamic vinegar
3 tbsp extra-virgin olive oil
4 tbsp finely chopped flat-leaf parsley plus torn leaves for garnish
4 bone-in, skin-on chicken breasts (about 8 oz each)
Heat the grill to high. Brush both sides of mushroom caps with 4 tbsp of the oil and season with salt and pepper. Grill cap side down until golden brown and slightly charred, 4 to 5 minutes. Turn and cook 3 minutes longer. Remove from grill and coarsely chop.
Whisk together the shallots, vinegar, olive oil, parsley, salt, and pepper in a medium bowl. Add the mushrooms and stir to coat. Let sit at least 15 minutes before serving.
Brush both sides of the chicken with the remaining canola oil, and season with salt and pepper. Grill skin side down until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Top with some of the shiitake vinaigrette. Garnish with parsley leaves. Serves 4
Serve with a medium-flavored Pinot Noir or a Chianti.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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