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Categories:
skinless olive oil freshly ground pepper shiitake mushrooms cremini mushrooms onion garlic thyme tomatoes salt
Viewed: 9 - Published at: 9 years agoIngredients
- 4 skinless, boneless chicken breast halves
- 5 T olive oil
- 1 T chopped rosemary
- freshly ground pepper
- 1 lb shiitake mushrooms, stems discarded and caps thinly sliced
- 1/2 lb cremini mushrooms, stems discarded and caps thinly sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp chppped thyme
- 3 medium tomatoes-halved, seeded and cut into 1/2" dice
- salt
Method
- 1. light a grill or preheat a grill pan. In a medium baking dish, brush the chicken breasts with 1 T of the olive oiland rub with the rosemary. Season with pepper and let stand for 30 minutes.
- 2. Meanwhile, heat the remaining 1/4 cup of oil in a large skillet. Add teh mushrooms and cook over moderately high heat until browned, about 6 minutes. Add the onion, garlic and thyme and cook until the onion is translucent, about 4 minutes. Add the tomatoes and season with salt and pepper. Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 15 minutes.
- 3. Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.
- 4. Season the mushroom sauce with salt and pepper and spoon onto plates. Slice the grilled chicken breasts on the diagonal 1/2" thick. Arrange the chicken over the mushroom sauce and serve.
