Sage Chicken Breast with Mushroom Sauté and Sun-dried Tomato Pesto
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 4 back-attached skin-on chicken breasts
- 20 leaves fresh sage
- To taste salt and pepper
- 3 Tbsp. (45 mL) Irresistibles extra-virgin olive oil*
- 1 cup (250 mL) oyster mushrooms, cut in strips
- 1 cup (250 mL) café mushrooms, cut in strips
- 1 cup (250 mL) portobello mushrooms, cut in strips
- 2 Tbsp. (30 mL) butter*
- ½ bunch chives, minced
- 2 shallots, minced
- ½ cup (125 mL) sun-dried tomato pesto Irresistible*
Preparation
Preheat barbecue to high or cook in a ridged pan, on medium-high.
Slip 5 sage leaves under the skin of each chicken breast. Rub lightly with oil and season.
Grill breasts skin-side down for 2-4 minutes, give a quarter turn and cook 2-4 minutes longer for beautiful grill marks.
Turn breasts over and repeat.
Let chicken rest a few minutes before serving.
Pan-fry mushrooms over high heat in butter and half the oil. Season.
Once mushrooms are nicely browned, remove from heat and stir in chives and shallots. Set aside.
Spoon some mushrooms in the middle of the plate.
Lay a chicken breast skin-side up on top of the mushrooms and top with a dash or two of sun-dried tomato pesto.
Suggestion
For really crisp skin, remove plastic wrap and refrigerate chicken for 1 hour.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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