Grilled Chicken Breast Recipe
Crowned with mushrooms, cream, shallots and sundried tomato sauce. Served on a bed of red roasted potatoes and asparagus and garnished with fried capers
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Ingredients
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Chicken
Sauce
Sides
Method
Preparation
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Toss the cubed red potatoes in olive oil, salt, and paprika. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.
- 2
Prepare the Asparagus
In the last 10 minutes of potato roasting, add the trimmed asparagus to the baking sheet and roast until tender.
Cooking the Chicken
- 3
Grill the Chicken
While the potatoes and asparagus are roasting, preheat a grill or grill pan over medium-high heat. Season the chicken breasts with olive oil, salt, and black pepper. Grill the chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Making the Sauce
- 4
Prepare the Sauce
In a skillet over medium heat, melt the butter. Add the minced shallots and garlic, sauté until translucent. Add sliced mushrooms and cook until browned. Stir in chopped sundried tomatoes and heavy cream. Simmer until the sauce thickens slightly. Add fresh basil before serving.
Finishing Touches
- 5
- 6
Plate the Dish
On each plate, create a bed of roasted potatoes and asparagus. Place the grilled chicken on top and spoon the mushroom and sundried tomato sauce over it. Garnish with fried capers.
