Chicken pietro

Name: Chicken pietro
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: En
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

Main Dish

Very Easy

40 min

Preparation

Preparation20 min

Cook time20 min

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.