The weather turned really cool on Saturday in Toronto so a one-pot meal of chicken with meaty portobellos seemed the right choice for dinner that night. Let's just say that everything was going swimmingly until life got in the way--family details too boring to recount but I suddenly had to run out mid-way through the cooking stage to pick up one of the kiddies on the other side of town so the chicken didn't cook quite the way it was intended to. As a result, it wasn't the most delicious for us but the cook (or spouse, depending on how you look at it lol) was definitely to blame, not the recipe. Maybe you'll have more success.
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp chopped garlic
1 tbsp Dijon mustard
1 tbsp chopped fresh sage leaves (I couldn't find any so I used thyme instead)
4 chicken pieces (either breasts or thighs, your choice)
4 portobello mushroom, stems removed, and cut into thick slices
2 tsp lemon juice
Combine oil, vinegar, garlic, sage and mustard in a large bowl. Add chicken and mushrooms and toss to coat. Marinate for 30 minutes. Season with salt and pepper.
Preheat oven to 400 degrees. Layer mushrooms on bottom of ovenproof casserole dish and lay chicken pieces on top; scrape any remaining marinade onto chicken. Bake for 35 minutes or until chicken juices are clear. Just before serving, sprinkle with lemon juice and any pan juices.
Rest of the week
Sept 30 Dinner at The Beacher Cafe
Oct 1 Chicken with mushrooms and roasted asparagus