(NC) – The flavourful sauce is mildly spiced, since green peppercorns are the under-ripe berry from the pepper plant and therefore not as hot as black peppercorns.
This dish is utterly simple to prepare but special enough for entertaining.
Marinating Time: 1 – 4 hrs
Ingredients
- 1/3 cup olive oil 75 mL
- 1/3 cup lemon juice 75 mL
- 4 largevcloves garlic minced 4
- 6 medium portabella Mushroom caps fresh (about 3' /7.5 mL or 227 g)
- 6 5oz/150 g chicken breasts skinless, boneless,
- 1 42g pkg green peppercorn sauce mix
- 1/4 cup light sour cream 50 mL
- 1/4 cup light sour cream 50 mL
Instructions
- In a measuring cup mix oil, juice and garlic. Place mushrooms in a plastic bag and place chicken in another plastic bag. Pour half of the marinade over mushrooms and other half over chicken; toss to coat evenly; seal bags securely and marinate in refrigerator for 1 - 4 hrs.
- Just before cooking chicken prepare sauce according to package directions. Remove from heat and whisk in sour cream; set aside.
- Remove chicken and mushrooms from marinade and grill over medium-high heat for 4 minutes each side or until chicken is no longer pink and mushrooms are tender. While reheating sauce over medium-low, slice mushrooms; place chicken breasts on serving plates and top each with a sliced mushroom.
- Drizzle sauce over all.
Notes
For more great mushroom recipes visit Mushrooms Canada at www.mushrooms.ca.
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