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Sage Chicken Breast with Mushroom Sauté and Sun-dried Tomato Pesto
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poitrine-poulet-sauge-saute-champignons-pesto-tomates-sechees-5287.jpg
PT25M
PT10M
PT35M
Preheat barbecue to high or cook in a ridged pan, on medium-high.Slip 5 sage leaves under the skin of each chicken breast. Rub lightly with oil and season.Grill breasts skin-side down for 2-4 minutes, give a quarter turn and cook 2-4 minutes longer for beautiful grill marks.Turn breasts over and repeat.Let chicken rest a few minutes before serving.Pan-fry mushrooms over high heat in butter and half the oil. Season.Once mushrooms are nicely browned, remove from heat and stir in chives and shallots. Set aside.Spoon some mushrooms in the middle of the plate.Lay a chicken breast skin-side up on top of the mushrooms and top with a dash or two of sun-dried tomato pesto.
4
Chef Ian Perreault
4
11
5
1
4 back-attached skin-on chicken breasts
20 leaves fresh sage
To taste salt and pepper
3 Tbsp. (45 mL) extra-virgin olive oil
1 cup (250 mL) oyster mushrooms, cut in strips
1 cup (250 mL) café mushrooms, cut in strips
1 cup (250 mL) portobello mushrooms, cut in strips
2 Tbsp. (30 mL) butter
1/2 bunch chives, minced
2 shallots, minced
1/2 cup (125 mL) sun-dried tomato pesto
Sage Chicken Breast with Mushroom Sauté and Sun-dried Tomato Pesto
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME
Ingredients
-
4
back-attached skin-on chicken breasts
-
20 leaves
fresh sage
-
To taste salt and pepper
-
3 Tbsp.
(45 mL)extra-virgin olive oil
-
1 cup
(250 mL)oyster mushrooms, cut in strips
-
1 cup
(250 mL)café mushrooms, cut in strips
-
1 cup
(250 mL)portobello mushrooms, cut in strips
-
2 Tbsp.
(30 mL)butter
-
1/2
bunch chives, minced
-
2
shallots, minced
-
1/2 cup
(125 mL)sun-dried tomato pesto
Preparation
Preheat barbecue to high or cook in a ridged pan, on medium-high.
Slip 5 sage leaves under the skin of each chicken breast. Rub lightly with oil and season.
Grill breasts skin-side down for 2-4 minutes, give a quarter turn and cook 2-4 minutes longer for beautiful grill marks.
Turn breasts over and repeat.
Let chicken rest a few minutes before serving.
Pan-fry mushrooms over high heat in butter and half the oil. Season.
Once mushrooms are nicely browned, remove from heat and stir in chives and shallots. Set aside.
Spoon some mushrooms in the middle of the plate.
Lay a chicken breast skin-side up on top of the mushrooms and top with a dash or two of sun-dried tomato pesto.
Source :
Chef Ian Perreault
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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