Chicken Breasts With Mushrooms
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Freshly squeezed lemon juice||1⁄4 Cup (4 tbs)|
|Dried sage||1⁄2 Teaspoon|
|Whole chicken breasts||2 , skin intact, boned|
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
Combine marinade ingredients in a bowl.
Pour marinade into resealable plastic bag.
Cut chicken breasts in half, place in bag, and seal the bag securely.
Turn bag a few times so all portions of chicken are coated by marinade.
Refrigerate and marinate for 1 hour.
Drain, discard marinade.
Separate skin from chicken.
Toss mushrooms with sage.
Slide mushrooms under the skin.
Preheat stovetop grill.
Cook chicken over medium-high heat, skin side down, for about 5 minutes, turning once.
Chicken will be slightly firm to the touch and juices will run clear when chicken is cut with a knife.
Remove chicken to serving dish