Grilled Chicken Breasts With Sauteed Shiitake Mushrooms |
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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Ingredients:
1 tablespoon butter |
2 shallots, minced |
12 ounces shiitake mushrooms, stemmed and thinly sliced |
1/2 teaspoon salt, divided |
1/4 teaspoon fresh ground black pepper, divided |
1/3 cup sherry wine |
1/4 teaspoon dried rosemary |
1 tablespoon olive oil |
4 (4 ounce) boneless skinless chicken breasts, pounded to even 1/3 inch thickness |
Directions:
1. Melt the butter in a nonstick skillet over medium-high heat.
2. Add the shallots and saute, stirring occasionally, for 2 to 3 minutes, or until they start to soften.
3. Add the mushrooms, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and saute for 5 to 6 minutes until the mushrooms soften.
4. Add the sherry and cook 1 to 2 minutes, or until most of the liquid has evaporated.
5. Remove from the heat and keep warm.
6. Sprinkle the remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the rosemary over the chicken.
7. Coat a ridged grill pan or cast-iron skillet with the olive oil and heat over medium high.
8. Add the chicken and cook 5 to 6 minutes on each side, or until the chicken is cooked through.
9. (A thermometer, inserted horizontally into the center of the breast, should register 160 degrees).
10. Place a chicken breast on each plate and serve topped with the sauteed mushrooms.
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