Rosemary Grilled Chicken With Mushroom Sauce
|Skinless, boneless chicken breast halves||4|
|Extra virgin olive oil||5 Tablespoon|
|Chopped rosemary||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Shiitake mushrooms||1 Pound, stems discarded and caps thinly sliced|
|Cremini mushrooms||1⁄2 Pound, stems discarded and caps thinly sliced|
|Onion||1 Small, very finely chopped|
|Garlic cloves||2 Medium, very finely chopped|
|Chopped thyme leaves||1 Teaspoon|
|Tomatoes||3 Medium, halved, seeded and cut into 1/2-inch dice|
1. Light a grill or preheat a ridged grill pan over moderately high heat. In a medium baking dish, brush the chicken breasts with 1 tablespoon of the olive oil and rub with the chopped rosemary. Season with black pepper and let stand for 30 minutes.
2. Meanwhile, heat the remaining 1/4 cup of olive oil in a large skillet. Add the shiitake and cremini mushrooms and cook over moderately high heat, stirring occasionally, until browned, about 6 minutes. Add the chopped onion, chopped garlic and chopped thyme leaves and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the diced tomatoes with their liquid and season the vegetables with salt and black pepper. Cover the skillet partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 15 minutes.
3. Season the chicken breasts with salt and grill over moderately high heat, turning the chicken breasts once, until they are cooked through, about 8 minutes.
4. Meanwhile, rewarm the mushroom sauce over low heat. Season the sauce with salt and pepper and spoon some sauce onto each of 4 dinner plates. Slice the grilled chicken breasts on the diagonal into 1/2 inch-thick strips. Arrange the chicken slices over the mushroom sauce and serve