Serves 6
Ingredients
- For the Chicken and Marinade
- 2 pounds boneless and skinless chicken breasts
- ½ cup olive oil
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 4 cloves garlic, crushed
- Salt and freshly ground pepper to taste
- For the Shiitake Saute
- ¼ cup olive oil
- 4 cloves garlic, crushed
- 1 pound shiitake mushrooms, stems discarded
- Salt and freshly ground pepper to taste
- 1 teaspoon brandy
- 1 tablespoon unsalted butter
- 2 tablespoons minced Italian parsley
Directions
Diagonally slice the chicken breasts into thirds and pound lightly. Combine your marinade ingredients and the chicken pieces. Cover, and marinate overnight in the refrigerator.
In a large nonreactive skillet, heat the olive oil and lightly brown the garlic. In two batches, add the shiitake caps, salt and pepper, and sauté until golden brown on both sides, about 4 minutes per batch. Return all the mushrooms to the pan and cook about 2 minutes, until softened throughout. Stir in the brandy, butter, and parsley, and cook 1 minute longer. Coat a large skillet with oil from the marinade and set over moderately high heat. When very hot, sear the chicken on both sides, about 2-3 minutes on each side, until browned and cooked through.
Arrange the chicken on individual serving plates and top with the mushrooms.
