Greek Lemon Garlic Chicken with Mushrooms

Last updated: Monday July 13, 2020

Ingredients


2
-
each
 Boneless Skinless Chicken Breasts (approx. 8-10 oz. ea.)
-
1/2
cup
 Greek Salad Dressing and Marinade (See Recipe)
1
-
tsp
 Finely chopped fresh rosemary
1
-
Tbs
 Olive oil
1
-
tsp
 Butter
-
1/2
lb
 Fresh mushrooms (sliced thinly)
1
-
Tbs
 Chopped fresh parsley
-
1/4
cup
 Dry white wine
-
-
-
 Salt (to taste)
-
-
-
 Pepper (to taste)

 

Directions


Marinating the Chicken

    1. Lightly pound chicken with a meat hammer until breasts are about 5/8" thick. Pound them enough to tenderize by not tear.
    2. Cut each chicken breast into 2 equal pieces (3 if they are 12 ounces or more) and place in a plastic bag.
    3. Add the rosemary to the marinade and stir. Add to the chicken in the plastic bag.
    4. Marinate chicken for at least one half hour.
    5. Prepare the mushrooms below prior to grilling chicken.
    6. Sear chicken over medium to high heat grill for two minutes on each side to establish grill marks.
    7. Set grill to low heat and cook both sides again for about 5 minutes per side until chicken is fully cooked.
    8. Remove from heat.
    9. Top with Mushrooms (recipe below).

    Preparing the Mushrooms

      1. Over a heated skillet, add the olive oil and butter.
      2. Add sliced mushrooms to the pan
      3. Sear mushrooms for 30 minutes to a minute, moving them around minimally.to sear all sides.
      4. When mushrooms have softened slightly and have begun to sweat, add wine, parsley, salt, and pepper.
      5. Continue to stir until wine has evaporated and mushrooms are tender (5-10 minutes).
      6. When chicken has been grilled, spoon over the the chicken and serve.