Thursday, August 30, 2007

Lemon & Rosemary Marinated Chicken with Sauteed Balsamic Cremini Mushrooms

Tonight was H-O-T! Too hot to cook really. But, since I haven’t been cooking much due to the back to school craziness I have been experiencing, I was dying to make something yummy! I had taken out some chicken, and wasn’t sure what I was going to do with it. I was thinking something with tomatoes and basil until I remembered a recipe I came across while searching for something new to do with grilled chicken. This is an Emeril recipe from, and you can find it here.

I kept the recipe the same for the most part. I omitted the butter from the mushroom sauce, and just sprayed the pan with olive oil instead. I also did my own thing for the couscous…I used whole wheat, and cooked it in chicken broth. I added a little fresh thyme and some salt and pepper, that’s it. I wanted to keep it mild since there were some great flavors going on in the chicken and also the mushroom sauce.

I served this with grilled asparagus tossed in olive oil, salt, and pepper and grilled lemon wheels. I must say, this is the most delicious chicken dish I have had in a while. The marinade for the chicken was AMAZING, soooo flavorful and fresh tasting! Loved the rosemary and lemon combo! The mushroom balsamic sauce was such a nice topper, and tasted yummy with the chicken and the couscous. Only thing I was upset about - I forgot to top with a sprig of rosemary for presentation, BOO!!

1 comment:

Sarah said...

This looks amazing! I wish I could get my husband to eat mushrooms.