Grilled Chicken Breasts With Shiitake Mushroom Vinaigrette
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
45
Spice
58
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
6 tbsps
Canola Oil1
Salt1 tsp
Grain Mustard (whole-)3 tbsps
Balsamic Vinegar3 tbsps
Extra-Virgin Olive OilDirections:
1
Watch how to make this recipe
2
Heat the grill to high
3
Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper
4
Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes
5
Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer
6
Remove from the grill and coarsely chop
7
Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper
8
Add the mushrooms and stir to coat
9
Let sit at room temperature for at least 15 minutes before serving
10
Brush both sides of the chicken with the remaining canola oil and season with salt and pepper
11
Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes
12
Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer
13
Remove chicken from the grill and let rest 5 minutes before serving
14
Serve 1 breast per person topped with some of the shiitake vinaigrette
15
Garnish with parsley leaves