Chicken pietro

Main Dish
4 servings
20 min
20 min
Very Easy


Number of serving: 4
1/4 cup plus 2 tablespoons balsamic vinegar, divide

1/2 cup plus 2 tablespoons extra virgin olive oil, divided

1/4 cup Dijon mustard

2 tablespoons brown mustard

2 tablespoons honey

2 teaspoons rosemary

2 tablespoons water

1 teaspoon salt

1 pound boneless skinless chicken breast

1 portabella mushroom, sliced


  • In a small bowl, combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, Dijon mustard, brown mustard, honey, rosemary, water and salt. Whisk together until smooth.
  • Place chicken pieces in a large zipper-top plastic bag or bowl with a tight-fitting lid. Pour half of the sauce over the chicken, making sure all pieces are evenly covered. Refrigerate, covered, for 2 to 24 hours.
  • Reserve the remaining half of the sauce separately.
  • In a bowl, whisk together 2 tablespoons balsamic vinegar and 2 tablespoons oil. Add portabella slices and toss to combine. Set aside mixture for at least 15 minutes so mushrooms can marinate.
  • Cook chicken on the grill if possible, if not grill it in a pan. Be sure to use oil because the honey makes the chicken sticky. Bring reserved half of the sauce to a boil, then reduce heat. Keep warm.
  • Sauté mushroom slices with their marinade in a small sauté pan over medium-high heat until soft, about 3 minutes. Keep warm.
  • Top chicken with warmed sauce and sautéed mushrooms.


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