So let’s cook!

Grilled Chicken with Shiitake Mushroom Vinaigrette

1 package shiitake mushrooms, remove stems

6 tablespoons canola oil

1 teaspoon whole-grain mustard (a must have for the kitchen if you ask me)

3 tablespoons balsamic vinegar

3 tablespoons extra-virgin olive oil

4 tablespoons fresh chopped parsley

2 bone-in, skin on chicken breast

1 small shallot, diced

salt and pepper

Heat your grill on high.

In a bowl add 4 tablespoons of canola oil and add mushrooms. Season with salt and pepper.

In another bowl whisk together shallots, vinegar, olive oil and parsley until combined.

In a small dish add chicken breast and coat with the remaining canola oil and season with salt and pepper. Let rest.

Place on the grill, cap side down and grill the mushrooms until light brown, 4 to 5 minutes.

Turn the mushrooms over and cook through for 3 to 5 more minutes. Remove from the grill and place on a cutting board.

Chop the mushrooms and add to the bowl of vinaigrette. Stir in well and let set while you grill the chicken.

Place the chicken on the grill skin side down and grill until golden brown, 5 – 8 minutes.

Flip over, reduce the heat to medium, close the cover and continue grilling for about 10 minutes longer. Remove the chicken from the grill and let rest for 5 minutes or until the internal temperature gets to 165 degrees.

Time to plate. Place the chicken on a serving dish and top with shiitake vinaigrette.

Here is a close-up:

Now the pictures don’t do justice to how AWESOME this chicken tastes and I really hope you try this one out. Now if you don’t like mushrooms you can still use the mustard based vinaigrette.

Jen and I have only one more day till VEGAS and we are looking forward to it. Tomorrow night will be a simple dinner but I will feature the whole meal instead of the main dish. I have been asked over 20+ times a day to feature main dishes but tomorrow I will include a whole meal. Keep the request coming at thecookinghusband@gmail.com

Happy Cooking!