Description
Grilled Chicken served atop a mushroom tomato sauce.
Ingredients
Scale
- 3 lbs skinless, boneless chicken breasts
- 1/4 cup olive oil + 2 tbsp
- 2 tbsp chopped rosemary
- freshly ground pepper
- 1 (8 oz) package portabello mushrooms, sliced
- 2 (8 oz) packages white button mushrooms, sliced
- 2 small onions, finely chopped
- 4 garlic cloves, minced
- 2 tsp chopped thyme
- 5 medium tomatoes-halved, seeded, and cut into 1/2-inch pieces
- salt
Instructions
- Preheat grill. In a large baking dish, brush chicken with 2 tbsp of the olive oil and rub with the rosemary. Season with pepper and allow to stand for 30 minutes.
- Meanwhile, heat the remaining 1/4 cup oil in a large skillet. Add the mushrooms and cook over moderately high heat until browned, about 6-10 minutes. Add the onions, garlic, and thyme and cook until onions are translucent (about 5-10 minutes).
- Add the tomatoes to the mushroom mixture. Season with salt and pepper. Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender (about 15 minutes).
- Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.
- Season the mushroom mixture with salt and pepper. Spoon onto plates. Slice the grilled chicken on the diagonal (1/2 inch thick) and arrange on top of sauce.
Notes
adapted from Food & Wine Magazine
- Prep Time: 30 mins
- Cook Time: 20 mins