Grilled Chicken Breasts With Sauteed Shiitake Mushrooms

1. 1

   Melt the butter in a nonstick skillet over medium-high heat.

2. 2

   Add the shallots and saute, stirring occasionally, for 2 to 3 minutes, or until they start to soften.

3. 3

   Add the mushrooms, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and saute for 5 to 6 minutes until the mushrooms soften.

4. 4

   Add the sherry and cook 1 to 2 minutes, or until most of the liquid has evaporated.

5. 5

   Remove from the heat and keep warm.

6. 6

   Sprinkle the remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the rosemary over the chicken.

7. 7

   Coat a ridged grill pan or cast-iron skillet with the olive oil and heat over medium high.

8. 8

   Add the chicken and cook 5 to 6 minutes on each side, or until the chicken is cooked through.

9. 9

   (A thermometer, inserted horizontally into the center of the breast, should register 160 degrees).

10. 10

    Place a chicken breast on each plate and serve topped with the sauteed mushrooms.

* Per serving · 4 servings · Values may vary.

No additional tips available.