Lemon And Rosemary Marinated Grilled Chicken With Couscous And Mushrooms

1. 1

   Sauteed Cremini Mushrooms:

2. 2

   3 tablespoons unsalted butter

3. 3

   3 tablespoons minced shallots

4. 4

   1 teaspoon minced garlic

5. 5

   1 pound cremini mushrooms, thinly sliced

6. 6

   1 teaspoon chopped fresh thyme leaves

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   1/4 teaspoon salt

8. 8

   1/8 teaspoon fresh ground black pepper

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   3/4 cup balsamic vinegar

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    Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous.

* Per serving · 4 servings · Values may vary.