½ cup plus 2 Tbs.
extra virgin olive oil
2 garlic cloves,
pressed
2 Tbs. Balsamic
vinegar
1½ Tbs.
Worcestershire sauce
1 tsp. crushed red
pepper flakes
3 tsp. fresh
rosemary, 5 sprigs, stripped and leaves chopped
4 large portabella
mushroom caps, wiped clean
4 boneless,
skinless, halved chicken breasts
Coarse black
pepper
Kosher salt
2 thinly sliced
and seeded Italian cubanelle green peppers
1 medium red
onion, thinly sliced
1 28-ounce can
fire roasted, diced or crushed tomatoes, lightly drained
Handful flat-leaf
Italian parsley, chopped
Heat heavy bottomed pan on stove on high. For marinade, in a large bowl, combine
balsamic vinegar, Worcestershire, crushed red pepper flakes, and rosemary, then
whisk in about ½ cup extra virgin olive oil.
Run the mushrooms through the marinade and transfer to plate to
reserve. Add chicken to remaining
marinade and coat evenly. Let sit for
2-3 minutes. Season one side of the
chicken with salt and pepper. Season the
caps of mushrooms with pepper only until done cooking, then add salt. Place both mushroom and chicken season side
down in pan. Place a heavy skillet on
the mushroom caps to cook quickly, approximately 3-4 minutes per side until dark, tender, and
cooked. While chicken and mushrooms
cook, add 1Tb. Olive oil into another hot skillet. Add garlic, pepper, onions and season with
salt and pepper. Cook and toss
frequently for approximately 7-8 minutes.
Add tomatoes and parsley and heat through, approximately 1 minute. Remove from heat. Thinly slice mushrooms and chicken and
arrange on platter. Cover the sauce
mixture and serve immediately. 45
minutes preparation time. Makes 4
servings.
0 коментара :
Post a Comment