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Chicken Breasts With Mushrooms Recipe
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Freshly squeezed lemon juice||1⁄4 Cup (4 tbs)|
|Dried sage||1⁄2 Teaspoon|
|Whole chicken breasts||2 , skin intact, boned|
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1398 Calories from Fat 1039
% Daily Value*
Total Fat 112 g172.4%
Saturated Fat 9 g45.1%
Trans Fat 0.1 g
Cholesterol 199.5 mg
Sodium 225.1 mg9.4%
Total Carbohydrates 6 g2%
Dietary Fiber 1.7 g6.7%
Sugars 0.6 g
Protein 80 g160%
Vitamin A 7.2% Vitamin C 27.5%
Calcium 10.1% Iron 22.6%
*Based on a 2000 Calorie diet
Pour marinade into resealable plastic bag.
Cut chicken breasts in half, place in bag, and seal the bag securely.
Turn bag a few times so all portions of chicken are coated by marinade.
Refrigerate and marinate for 1 hour.
Drain, discard marinade.
Separate skin from chicken.
Toss mushrooms with sage.
Slide mushrooms under the skin.
Preheat stovetop grill.
Cook chicken over medium-high heat, skin side down, for about 5 minutes, turning once.
Chicken will be slightly firm to the touch and juices will run clear when chicken is cut with a knife.
Remove chicken to serving dish