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shiitake mushrooms canola oil salt whole-grain mustard balsamic vinegar extra-virgin olive oil flat leaf parsley chicken breasts
Viewed: 14 - Published at: 8 years agoIngredients
- 5 large shiitake mushrooms, stems removed
- 6 tablespoons canola oil
- Salt and freshly ground black pepper
- 1 teaspoon whole-grain mustard
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons finely chopped flat-leaf parsley, plus torn leaves for garnish
- 4 bone-in, skin on chicken breasts (about 8 ounces each)
Method
- Heat the grill to high.
- Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper.
- Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes.
- Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer.
- Remove from the grill and coarsely chop.
- Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper.
- Add the mushrooms and stir to coat.
- Let sit at room temperature for at least 15 minutes before serving.
- Brush both sides of the chicken with the remaining canola oil and season with salt and pepper.
- Place on the grill, skin side down and grill 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.
- Serve 1 breast per person topped with some of the shiitake vinaigrette.
- Garnish with parsley leaves.
