Herb-crusted Chicken with Portabella Mushrooms

Herb-crusted Chicken with Portabella Mushrooms
Servings: 4 Prep 10 mins Chill 1 hr Cook 10 mins


  • 4 boneless, skinless chicken breasts (about 1-1/4 pounds), pounded thin
  • 3 tablespoons olive oil
  • 4 sprigs fresh basil
  • 2 sprigs fresh oregano
  • 1 sprig fresh rosemary
  • 1 tablespoon chopped garlic
  • 6 ounces portabella mushrooms
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon coarse black pepper
  • Basil sprigs, for garnish

Make It

1. Place chicken in 9-inch pie plate. Brush both sides with 1 tablespoon olive oil. Remove stems from basil, oregano and rosemary. Place herb leaves on plate; cover with damp paper toweling; refrigerate until ready to use. Scatter herb stems and 2 teaspoons garlic over chicken. Cover; refrigerate 1 hour.

2. Cut each mushroom in half or quarters if very large. Place in medium-size bowl. Stir in 2 teaspoons oil, the vinegar, remaining 1 teaspoon garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; refrigerate 1 hour.

3. Remove chicken from pie plate; discard stems. Chop reserved herb leaves; place on waxed paper. Sprinkle chicken with remaining salt and pepper. Dip chicken into herbs, coating both sides evenly.

4. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken; cook until browned on both sides and no longer pink in center, about 3 minutes per side. Transfer chicken to serving platter; keep warm.

5. Heat remaining 1 teaspoon oil in nonstick medium-size skillet over medium heat. Add mushrooms and any remaining liquid; cook until tender, 3 to 4 minutes.

6. Arrange mushrooms around chicken. Garnish with basil.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 272, Fat, total (g): 14, chol. (mg): 84, sat. fat (g): 2, carb. (g): 4, pro. (g): 33, sodium (mg): 604, Percent Daily Values are based on a 2,000 calorie diet.