Grilled Salisbury Chicken
1 tablespoon olive oil
3 tablespoons butter, divided
2 cups of sliced button mushrooms
1 medium onion, sliced thin, about 2 cups
2 tablespoons balsamic vinegar
3 tablespoons flour
2 cups beef stock
1/2 teaspoon sage
1/4 cup cream
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless, skinless chicken breasts, sliced in half lengthwise for thin cutlets
salt and pepper
8 ounces of noodles such as Klusksi egg noodles, cooked and drained
chopped fresh parsley for garnish
In a large saute pan over medium high heat, add olive oil and 2 tablespoons of butter. When the butter has almost melted, add the mushrooms and onions and saute for 6 - 8 minutes. Add the remaining tablespoon of butter and the balsamic vinegar and stir to combine. Stir in the flour and cook for about a minute. Stir in the stock and cook until slightly thickened, about 3 - 4 minutes. Stir in the sage, cream, salt and pepper. Turn heat to low and keep sauce warm while the chicken is cooked.
Heat a grill or grill pan to medium high. Brush chicken with olive oil and season with salt and pepper. Grill the chicken for about 3 - 4 minutes per side depending on the thickness of the cutlets. Do not over cook or the chicken will be dry.
To serve place noodles on a platter and top with grilled chicken and the Salisbury sauce. Sprinkle with chopped parsley.
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