Chicken Breasts With Mushrooms Recipe
Ingredients
| Sage Marinade | ||
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs), squeezed | |
| Dried sage | 1/2 Teaspoon | |
| Bay leaves | 2 | |
| 2 whole chicken breasts, skin intact, boned | ||
| Mushrooms | 3/4 Cup (16 tbs), sliced | |
Directions
Combine marinade ingredients in a bowl.
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.
Replace 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
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.
Replace 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
Chef
