How to Make Mushroom Sage Grilled Chicken

by Dydo Diem


  • Chicken Breast
  • Mushrooms
  • Onion
  • Sage
  • Olive oil
  • Balsamic vinegar
  • Brown sugar
  • Salt
  • Pepper
  • Nutmeg
  • Vegetable cube
  • Pan
  • Grill
  • Asparagus
  • Butter
  • Lemon juice
  • Parsley
  • Parmesan
  • Heavy cream
  • Instructions

    Step 1

    Remove chicken from packaging

    Step 2

    Slice breasts "butterfly" then pound flat wrapped in plastic

    Step 3

    Dress with olive oil, salt, pepper, lemon juice, and parsley

    Step 4

    Place mushrooms in preheated pan (with NO olive oil) -- sprinkle with salt and pepper

    Step 5

    Mushrooms will begin to sweat -- flip a few times -- cook until browned

    Step 6

    Remove mushrooms from pan and let sit on plate while following other steps

    Step 7

    Slice an onion (here I used a Vidalia onion for its mild flavor, but use whatever onion of whatever size you prefer) -- I do not worry about uniformity as I prefer my food have character

    Step 8

    Heat oil in pan used to cook mushrooms then add onion -- add salt and pepper

    Step 9

    Add a slight pinch of brown sugar to help onions caramelize

    Step 10

    Once onions have begun to brown, add a splash of balsamic vinegar and stir in

    Step 11

    Let onions cook until they brown and become limp

    Step 12

    Add back in mushrooms and stir

    Step 13

    Add sage (to taste) and as much butter as you would like

    Step 14

    Add a very, very slight sprinkle of nutmeg (be very, very cautious! Nutmeg will make the sauce spicy in an unpleasant way)

    Step 15

    Stir and let butter melt down -- add about a third of a vegetable cube crumbled

    Step 16

    Add heavy cream and as much Parmesan as you'd like -- keep stirring and let cream reduce and thicken

    Step 17

    Sauce will look something like this when ready

    Step 18

    Prepare asparagus by snapping off hard ends and discarding -- wash off asparagus

    Step 19

    Heat up grill pan then add asparagus -- dress with lemon juice, oil, salt, and pepper -- cook until blackened but still bright green (nobody likes an overcooked asparagus)

    Step 20

    Remove from pan to grill chicken breasts

    Step 21

    Reheat grill pan and place in chicken breasts -- let brown on one side

    Step 22

    Flip and brown on the other

    Step 23

    Place three asparagus and a spoon of sauce on top of chicken breast as if you work in a five star restaurant!

    Step 24

    Just kidding, we're not Gordon Ramsay! Pile ingredients together and enjoy (with a piece of bread for sauce) :)