Chicken pietro

Ingredients

• 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

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Preparation

• 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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