Recipes

Grilled Chicken Breasts with Sautéed Mushrooms

Name: Grilled Chicken Breasts with Sautéed Mushrooms
Total time: 60 min
Ingredients: 10 boneless chicken breast halves, with skin; 40 small, tender oregano sprigs; 1 tablespoon finely grated orange zest; Vegetable oil, for rubbing; Salt and freshly ground pepper; 1 stick unsalted butter; 4 garlic cloves, minced; 3 pounds assorted wild mushrooms, large mushrooms thickly sliced; 1/2 cup chopped flat-leaf parsley; 2 tablespoons fresh lemon juice

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Before grilling chicken, Francis Mallmann tucks orange zest and just-picked oregano under the skin. The fresh flavor is amazing with the crispy, smoky bird.Plus: F&W's Chicken Cooking Guide More Grilled Chicken Recipes

By Francis Mallmann

Updated on June 27, 2019

Grilled Chicken Breasts with Sautéed Mushrooms — Photo: © John Kernick

Total Time:

1 hrs

Yield:

10

Ingredients

10 boneless chicken breast halves, with skin
40 small, tender oregano sprigs
1 tablespoon finely grated orange zest
Vegetable oil, for rubbing
Salt and freshly ground pepper
1 stick unsalted butter
4 garlic cloves, minced
3 pounds assorted wild mushrooms, large mushrooms thickly sliced
1/2 cup chopped flat-leaf parsley
2 tablespoons fresh lemon juice

Directions

Light a grill. Gently loosen the skin from the chicken breasts and stuff 4 oregano sprigs and a pinch of orange zest under the skin. Smooth the skin over the filling. Rub the chicken with oil and season with salt and pepper. Grill over low heat, skin side down, until browned and crisp, 12 minutes. Turn and grill until just cooked through, 15 minutes longer. Transfer the chicken to plates and let rest for 5 minutes.
Meanwhile, in a large skillet, melt the butter. Add the garlic and cook over low heat until golden, 2 minutes. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until the mushrooms release their liquid, 4 minutes. Carefully pour off the liquid; you should have 1/2 cup. Continue to cook the mushrooms, uncovered, over moderately high heat, stirring often, until richly browned, 15 minutes. Add the parsley, lemon juice and the reserved mushroom liquid and season with salt and pepper.
Spoon the mushrooms over and around the chicken and serve.

Suggested Pairing

More and more South American wine regions are growing Pinot Noir these days, a red variety that's light enough to pair with chicken breasts, but with an earthy spiciness ideal for mushrooms. Try one from Chile or Argentina's Mendoza region.