My husband gave me the best compliment ever last night. We went to dinner at one of our favorite Italian restaurants and he ordered the Chicken Pietro. We have had this dish there before and it was amazing. I have also made it at home a few times and it is one of our favorites. Anyway... after dinner he said my version of the dish was better than the restaurants!!! So... this recipe is a good one and I don't mind running to the store to get the extra ingredients, because it is soooooo good. I hope it will be one of you new favorites as well. The balsamic taste is very strong, so if you don't like balsamic vinegar... don't make it.
1/4 cup plus 2 tablespoons balsamic vinegar, divided
1/2 cup plus 2 tablespoons extra virgin olive oil, divided
1/4 cup Dijon mustard
2 tablespoons brown mustard
2 tablespoons honey
2 teaspoons rosemary
2 tablespoons water
1 teaspoon salt
1 pound boneless skinless chicken breast
1 portabella mushroom, sliced
In a small bowl, combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, Dijon mustard, brown mustard, honey, rosemary, water and salt. Whisk together until smooth.
Place chicken pieces in a large zipper-top plastic bag or bowl with a tight-fitting lid. Pour half of the sauce over the chicken, making sure all pieces are evenly covered. Refrigerate, covered, for 2 to 24 hours.
Reserve the remaining half of the sauce separately.
In a bowl, whisk together 2 tablespoons balsamic vinegar and 2 tablespoons oil. Add portabella slices and toss to combine. Set aside mixture for at least 15 minutes so mushrooms can marinate.
Cook chicken on the grill if possible, if not grill it in a pan. Be sure to use oil because the honey makes the chicken sticky. Bring reserved half of the sauce to a boil, then reduce heat. Keep warm.
Sauté mushroom slices with their marinade in a small sauté pan over medium-high heat until soft, about 3 minutes. Keep warm.
Top chicken with warmed sauce and sautéed mushrooms.