Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette

This may be my favorite grilled chicken recipe now. The mushroom vinaigrette is very good.



I got the recipe from something Bobby Flay put together, but I warn you, the recipe on the Food Network web site is incorrect. I have posted the corrected recipe below. I should add that I used two large, boneless chicken breasts that I first butterflied. The original recipe calls for 4 bone-in, skin-on chicken breasts.

Makes: 2 servings
Prep time: 5 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 5 large shiitake mushrooms, stems removed
• 6 T canola oil
• 1 t whole-grain mustard
• 3 T balsamic vinegar
• 3 T extra-virgin olive oil
• 4 T parsley, chopped, plus more for garnish
• 2 shallots, diced
• 2 boneless, skinless chicken breasts, butterflied

1. Heat grill to high.

2. Brush mushrooms on both sides with 4 T of the oil. Place on grill cap side down and grill until slightly charred, about 5 minutes. Turn over and grill until just cooked, about another 4 minutes. Remove from grill and chop.

3. Whisk together the shallots, vinegar, extra virgin olive oil, mustard, and parsley. Season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature while you cook the chicken.

4. Brush both sides of the chicken with the remaining oil and season with salt and pepper. Grill until done. Remove from grill and let rest for 5 minutes.

5. Serve chicken topped with vinaigrette and garnish with parsley.