Can anyone help me recreate this restaurant dish at home?
The local Italian restaurant, had a super chicken that has been flat described as follows in the menu. "Breast of grilled chicken marinated with garlic, balsamic vinegar, Dijon mustard, rosemary and a touch of honey. Served with mushrooms portobello. "The boneless chicken breast was served with portobello and balsamic sauce on top. Any suggestions on how to recreate this dish? I I need to marinate the chicken, but then still have a little sauce to sauté the mushrooms and serve on top. I have no grid, which force them to cook / Grill pan. I'm not good in the kitchen, so you need specific, particularly on proprotions sauce ingredients. THANK YOU!
try foodnetwork.com search. I found the following recipe, which is similar but use a different type of mushrooms and marinated chicken is not. Maybe I could change it to marinate chicken with vinegar balsamic and garlic and add about 1 tablespoon chopped fresh rosemary leaves and a teaspoon of honey to the marinade. Grill the chicken and remaining marinade with sautéed mushrooms (it can be substituted with crimini mushrooms portabello) until mushrooms are tender, add the white wine and chicken broth and cook until the sauce has thickened (you can whip a little flour to thicken the sauce if necessary). Salt and pepper to taste and pour over chicken. No warranty! Balsamic Chicken Recipe courtesy of the Junior League Celebration Cookbook Show: 4 breasts cooking boneless chicken, salt and freshly ground pepper divided 2 tablespoons flour 2 tablespoons olive oil, 1 tablespoon tablespoons or olive oil and 1 tablespoon unsalted butter 3 cloves garlic, minced 8 ounces fresh porcini mushrooms, sliced 1 / 4 cup balsamic vinegar 3 / 4 cup broth chicken soup 3 tablespoons white wine Rinse and dry chicken. Sprinkle with salt and pepper. Dredge chicken in flour mixture, salt and pepper and shake off any excess flour. Cook anchovy fillets in olive oil in a skillet over medium-high heat for 3 minutes per side or until golden brown. Add the garlic. Return the chicken, sprinkle with mushrooms. Cook 3 minutes, stirring the pan to redistribute mushrooms to cook evenly. Add the balsamic vinegar, chicken broth, and wine. Bake, covered, over medium-low for 10 minutes, turning the chicken occasionally.
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