Mia Recipe
Sundried Tomatoes, Portobello, Mushrooms, Grilled Chicken Sauteed In Shallots And Balsamic Sauce, Served Warm Over Mixed Greens
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Ingredients
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Vegetables
Protein
Sauce
Method
Preparation
- 1
- 2
Cook the Chicken
If not already grilled, season the chicken breasts with salt and pepper. Grill over medium heat for 6-7 minutes on each side, or until cooked through. Let rest, then slice.
Cooking
- 3
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped shallots and sauté for 2-3 minutes until translucent. Add portobello and fresh mushrooms, cooking until softened, about 5-7 minutes.
- 4
Add Sundried Tomatoes
Stir in the sundried tomatoes and cook for another 2 minutes until heated through.
- 5
Make the Balsamic Sauce
Pour in the balsamic vinegar and stir well to coat the vegetables. Cook for an additional 2 minutes, allowing the sauce to slightly reduce.
Serving
- 6
Assemble the Dish
On a large serving platter, layer the mixed greens. Top with the sautéed vegetable mixture and sliced grilled chicken.
- 7
Serve Warm
Drizzle any remaining balsamic sauce over the top and serve immediately while warm.
