Grilled Chicken and Portabella Mushrooms with Peppercorn Sauce
Contributed by: News Canada
(NC) - The flavourful sauce is mildly spiced, since green peppercorns are the under-ripe berry from the pepper plant and therefore not as hot as black peppercorns.
This dish is utterly simple to prepare but special enough for entertaining.
Preparation Time: 5 minutes Cooking Time: 8 minutes Marinating Time: 1 - 4 hrs
- 1/3 cup olive oil 75 mL
- 1/3 cup lemon juice 75 mL
- 4 large cloves garlic, minced 4
- 6 medium fresh portabella Mushroom caps 6
- (about 3" /7.5 mL or 227 g)
- 6 (5 oz /150 g) skinless, boneless chicken breasts 6
- 1 pkg (42g) green peppercorn sauce mix 1
- 1/4 cup light sour cream 50 mL
In a measuring cup mix oil, juice and garlic. Place mushrooms in a plastic bag and place chicken in another plastic bag. Pour half of the marinade over mushrooms and other half over chicken; toss to coat evenly; seal bags securely and marinate in refrigerator for 1 - 4 hrs.
Just before cooking chicken prepare sauce according to package directions. Remove from heat and whisk in sour cream; set aside.
Remove chicken and mushrooms from marinade and grill over medium-high heat for 4 minutes each side or until chicken is no longer pink and mushrooms are tender. While reheating sauce over medium-low, slice mushrooms; place chicken breasts on serving plates and top each with a sliced mushroom.
Drizzle sauce over all.
For more great mushroom recipes visit Mushrooms Canada at www.mushrooms.ca.
Serving Size: Makes 6 Servings