Best Grilled Chicken With Creamy Grits And Shiitake Mushroom Sauce Recipes

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GRILLED CHICKEN BREASTS WITH SHIITAKE MUSHROOM VINAIGRETTE



Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

5 large shiitake mushrooms, stems removed
6 tablespoons canola oil
Salt and freshly ground black pepper
1 teaspoon whole-grain mustard
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
4 tablespoons finely chopped flat-leaf parsley, plus torn leaves for garnish
4 bone-in, skin on chicken breasts (about 8 ounces each)

Steps:

  • Heat the grill to high.
  • Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper. Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop.
  • Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes before serving.
  • Brush both sides of the chicken with the remaining canola oil and season with salt and pepper. Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Serve 1 breast per person topped with some of the shiitake vinaigrette. Garnish with parsley leaves.

Nutrition Facts : Calories 499 calorie, Fat 34 grams, SaturatedFat 4 grams, Cholesterol 105 milligrams, Sodium 286 milligrams, Carbohydrate 3 grams, Protein 43 grams, Sugar 2 grams

GRILLED CHICKEN BREASTS WITH SAUTEED SHIITAKE MUSHROOMS



Grilled Chicken Breasts With Sauteed Shiitake Mushrooms image

Make and share this Grilled Chicken Breasts With Sauteed Shiitake Mushrooms recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 38m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
2 shallots, minced
12 ounces shiitake mushrooms, stemmed and thinly sliced
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
1/3 cup sherry wine
1/4 teaspoon dried rosemary
1 tablespoon olive oil
4 (4 ounce) boneless skinless chicken breasts, pounded to even 1/3 inch thickness

Steps:

  • Melt the butter in a nonstick skillet over medium-high heat.
  • Add the shallots and saute, stirring occasionally, for 2 to 3 minutes, or until they start to soften.
  • 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.
  • Add the sherry and cook 1 to 2 minutes, or until most of the liquid has evaporated.
  • Remove from the heat and keep warm.
  • Sprinkle the remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the rosemary over the chicken.
  • Coat a ridged grill pan or cast-iron skillet with the olive oil and heat over medium high.
  • Add the chicken and cook 5 to 6 minutes on each side, or until the chicken is cooked through.
  • (A thermometer, inserted horizontally into the center of the breast, should register 160 degrees).
  • Place a chicken breast on each plate and serve topped with the sauteed mushrooms.

Nutrition Facts : Calories 237.6, Fat 9.6, SaturatedFat 2.9, Cholesterol 80.2, Sodium 457.6, Carbohydrate 8.1, Fiber 2.2, Sugar 2.2, Protein 26.3

GRILLED CHICKEN AND SHIITAKE MUSHROOM SALAD



Grilled Chicken and Shiitake Mushroom Salad image

Make and share this Grilled Chicken and Shiitake Mushroom Salad recipe from Food.com.

Provided by Jimijoe 43

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

5 fluid ounces chicken broth, divided
4 fluid ounces white wine (Chardonnay)
1 1/2 ounces arrowroot
2 fluid ounces olive oil
1 small lemon, zest of (about 1 tspn.)
1 teaspoon dried basil
1/4 teaspoon salt
1/2 lemon, juice of
10 shiitake mushrooms, stems removed
2 chicken breasts
cracked black pepper
salt
crushed red pepper flakes
4 cups baby spinach leaves
1/2 cup red pepper, chopped
1/4 cup raisins
1/2 cup cashews, halves and pieces (Planters)
2 ounces goat cheese

Steps:

  • Mix 1 oz chicken broth with the arrowroot.
  • Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
  • Turn down heat and simmer for 10 minutes.
  • Add the chicken broth/arrowroot mixture.
  • Simmer until mixture thickens, stirring constantly.
  • Remove from heat and cool.
  • Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
  • Put the mushrooms in a bowl and pour the above mixture over them.
  • Mix and refrigerate for 1 hour.
  • Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20).
  • Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot).
  • Put the spinach in a large serving bowl.
  • Grill the mushrooms over high heat until soft (save the marinade).
  • Cut the grilled mushrooms in quarters.
  • Grill the chicken about 1 minute on each side.
  • Add the chicken and mushrooms to the serving bowl with the spinach.
  • Pour the marinade over and toss.
  • Add the red peppers, raisins and cashews.
  • Crumble in the goat cheese.

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