Grilled Chicken with Creamy Mushroom Sauce
This recipe features a versatile mushroom sauce that you can also pair with burger patties, steak, and pan-fried pork.
Serves 4 Prep Time 5 minutes, plus marinating time Cooking Time 1 hour
✔ 4 chicken leg quarters ✔ juice from ½ lemon ✔ 2 tablespoons olive oil ✔ salt and pepper ✔ chopped parsley, to garnish
FOR THE CREAMY MUSHROOM SAUCE ✔ 1 tablespoon butter ✔ 1 tablespoon olive oil ✔ 1 tablespoon chopped garlic ✔ 2 tablespoons chopped
white onions ✔ 1 (198-gram) can whole button mushrooms, drained and sliced in half ✔ 1 (298-gram) can condensed
cream of mushroom soup ✔ salt and pepper ✔ 1 teaspoon fresh thyme leaves ✔ 2 teaspoons lemon juice
FOR THE ASPARAGUS ✔ 1 tablespoon olive oil ✔ 1 bunch asparagus
spears, washed ✔ salt and pepper www.yummy.ph 1 Combine chicken, lemon juice, olive oil, salt, and pepper in a bowl. Marinate, covered, in the refrigerator for 3 to 4 hours. Bring to room temperature 10 minutes before cooking. 2 Heat a grill pan over mediumhigh heat. Cook chicken for 12 to 15 minutes per side or until completely cooked. 3 Make the creamy mushroom July/august 2017 sauce: Heat butter and olive oil in a saucepan over medium heat. Sauté garlic, onions, and mushrooms. 4 Add mushroom soup and ½ cup water, mix well, and simmer for 2 to 3 minutes. Season to taste, add fresh thyme leaves, and stir in lemon juice. 5 Make the asparagus: Heat olive oil in a pan over mediumhigh heat. Sauté asparagus for 2 minutes. Season with salt and pepper. 6 Serve grilled chicken with creamy mushroom sauce and asparagus.