Grill-Pan Chicken with Portobellos and Honey Mustard Balsamic

By Sprig Originals ✓ · cooked up in Sprig

Pounded chicken breasts and thick portobello slabs get deep char in the same grill pan, then everything is spooned with a glossy balsamic reduction whisked with honey and Dijon so it clings instead of running off the plate. A weeknight Italian-American entree that tastes like a $18 restaurant plate but comes together in about 40 minutes with one pan.

Ingredients

• 2 large boneless skinless chicken breasts (about 1 1/2 lb total)
• 2 tbsp extra-virgin olive oil
• 2 tsp chopped fresh rosemary
• 2 cloves garlic, grated
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

• 4 large portobello mushroom caps
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1 tbsp balsamic vinegar

• 3/4 cup balsamic vinegar
• 1/2 cup low-sodium chicken broth
• 2 tbsp honey
• 1 1/2 tbsp Dijon mustard
• 1 tsp whole-grain mustard
• 1 small shallot, minced
• 2 tbsp cold unsalted butter, cubed
• to taste kosher salt and black pepper

• 2 tbsp chopped fresh flat-leaf parsley
• 1/4 cup shaved Parmesan
• 3 cups baby arugula (optional, for serving)

Instructions

1. Halve each chicken breast horizontally to make 4 flat cutlets. Place them between sheets of plastic wrap and pound the thick ends gently with a rolling pin or the flat of a skillet until each cutlet is an even 1/2 inch thick.
2. In a bowl, toss the cutlets with 2 tablespoons olive oil, the rosemary, grated garlic, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper. Let sit at room temperature for 15 to 20 minutes while you make the sauce.
3. Wipe the portobello caps clean with a damp paper towel and scrape out the dark gills with a spoon (this keeps the sauce from turning muddy). Leave them whole or slice each cap into 1/2-inch-thick slabs. Brush all over with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt, and drizzle with 1 tablespoon balsamic vinegar.
4. For the sauce, combine 3/4 cup balsamic vinegar, the chicken broth, honey, and minced shallot in a small saucepan. Bring to a boil over medium-high heat, then reduce to a lively simmer and cook 8 to 10 minutes, until reduced to about 1/2 cup and thick enough to coat a spoon lightly. Watch the last 2 minutes closely so it does not scorch.
5. Off the heat, whisk in the Dijon and whole-grain mustards, then the cold butter one cube at a time until the sauce is glossy and clings to the back of a spoon. Season with salt and pepper and keep warm; if it tightens up, whisk in a teaspoon of water.
6. Heat a cast-iron grill pan (or heavy skillet) over medium-high heat for 4 to 5 minutes, until a drop of water sizzles instantly. Lay the portobellos on the pan, gill side up, and cook 4 minutes without moving. Flip and cook 3 to 4 minutes more, pressing lightly with a spatula, until well marked and juicy. Transfer to a plate and tent with foil.
7. Wipe the pan with a paper towel held in tongs, return it to medium-high, and add the chicken cutlets. Grill 4 minutes without touching them, until deep grill marks form, then flip and cook 3 to 4 minutes more, until the thickest part registers 165°F on an instant-read thermometer. Work in two batches if the cutlets crowd the pan.
8. Move the chicken to a cutting board and rest 5 minutes. Slice the portobellos if you left them whole, and pour any mushroom juices from the plate into the sauce and whisk to combine.
9. Spread arugula on a platter if using. Arrange the chicken and portobellos on top, spoon the warm honey mustard balsamic over everything, and finish with parsley and shaved Parmesan. Serve right away with extra sauce on the side.

Chef's tips

Nutrition (per serving, estimated)

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