Grilled Chicken Breasts With Sauteed Shiitake Mushrooms

• Ready In: 38 mins
• Serves: 4

Ingredients

• 1  tablespoon butter
• 2  shallots, minced
• 12  ounces shiitake mushrooms, stemmed and thinly sliced
• 1⁄2 teaspoon salt, divided
• 1⁄4 teaspoon fresh ground black pepper, divided
• 1⁄3 cup sherry wine
• 1⁄4 teaspoon dried rosemary
• 1  tablespoon olive oil
• 4 (4 ounce)  boneless skinless chicken breasts, pounded to even 1/3 inch thickness

Directions

1. Melt the butter in a nonstick skillet over medium-high heat.
2. Add the shallots and saute, stirring occasionally, for 2 to 3 minutes, or until they start to soften.
3. Add the mushrooms, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and saute for 5 to 6 minutes until the mushrooms soften.
4. Add the sherry and cook 1 to 2 minutes, or until most of the liquid has evaporated.
5. Remove from the heat and keep warm.
6. Sprinkle the remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the rosemary over the chicken.
7. Coat a ridged grill pan or cast-iron skillet with the olive oil and heat over medium high.
8. Add the chicken and cook 5 to 6 minutes on each side, or until the chicken is cooked through.
9. (A thermometer, inserted horizontally into the center of the breast, should register 160 degrees).
10. Place a chicken breast on each plate and serve topped with the sauteed mushrooms.