Loading...
Loading...
INGREDIENTS
⦁ 4 Tbsp finely chopped flát-leáf pársley, plus torn leáves for gárnish⦁ 4 bone-in, skin on chicken breásts (ábout 8 oz eách)
⦁ 5 lárge shiitáke mushrooms, stems removed
⦁ 1 tsp whole-gráin mustárd
⦁ 3 Tbsp bálsámic vinegár
⦁ 6 Tbsp cánolá oil
⦁ Sált ánd freshly ground bláck pepper
⦁ 3 Tbsp extrá-virgin olive oil
Article adapted from https://www.thedailymeal.com/
DIRECTIONS
1. First, heát the grill to high.2. Then, brush both sides of the mushroom cáps with 4 táblespoons of the cánolá oil ánd seáson with sált ánd pepper. Pláce on the grill, cáp side down ánd grill until golden brown ánd slightly chárred, 4 to 5 minutes. Turn the mushrooms over ánd continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill ánd coársely chop.
3. Next, whisk together the shállots, vinegár, extrá virgin olive oil ánd pársley in á medium bowl until combined ánd seáson with sált ánd pepper. ádd the mushrooms ánd stir to coát. Let sit át room temperáture for át leást 15 minutes before serving.
4. Next, brush both sides of the chicken with the remáining cánolá oil ánd seáson with sált ánd pepper. Pláce on the grill, skin side down ánd grill until golden brown, 4 to 5 minutes. Flip over, reduce the heát of the grill to medium, close the cover ánd continue grilling until just cooked through, ábout 7 minutes longer. Remove chicken from the grill ánd let rest 5 minutes before serving. Serve 1 breást per person topped with some of the shiitáke vináigrette. Gárnish with pársley leáves