This Gastronomica Blacked Chicken Breast with Sautéed Mushrooms recipe is everything we ever wanted our picnic lunches to look like. Pop it in the grill and get cracking on a weekend full of fun and frolic. We know that all the black additions to the Gastronomica menu like the Charcoal Spaghetti and the Charcoal Martini look super gothic but hey, this is molecular gastronomy for you.
2 boneless chicken breast halves, with skin
4 small, tender oregano sprigs
1 tablespoon finely grated orange zest
1/2 tablespoon charcoal powder
Vegetable oil, for rubbing
Salt and freshly ground pepper
1 stick unsalted butter
1 garlic cloves, minced
250 gms assorted wild mushrooms, large mushrooms thickly sliced
1/2 cup chopped flat-leaf parsley
2 tablespoons fresh lemon juice
Light a grill. Gently loosen the skin from the chicken breasts and stuff 4 oregano sprigs and a pinch of orange zest under the skin. Smooth the skin over the filling.
Rub the chicken with oil and season with salt and pepper. Grill over low heat, skin side down, until brown and crisp.
Turn it and grill until cooked through, approximately 15 minutes longer.
Transfer the chicken to plates and let rest for 5 minutes.
Meanwhile, in a large skillet, melt the butter. Add the garlic and cook over low heat until golden.
Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until the mushrooms release water. Carefully remove the liquid from the pan.
Continue to cook the mushrooms, uncovered, over moderately high heat, stirring often, until richly browned, 15 minutes. Add the parsley, lemon juice and the reserved mushroom liquid and season with salt and pepper.
Spoon the mushrooms over and around the chicken and serve.
This Gastronomica Blacked Chicken Breast with Sautéed Mushrooms recipe is probably all you need to impress your guests. Explore Gastronomica