Grilled Chicken With Mushroom And Pearl Onions
Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    chicken breasts, skinless, boneless
   1 1/2  cups          butter -- (divided (1 stick)
   2      tablespoons   lemon juice
   8      ounces        small fresh white mushrooms
                        quartered
     1/2  cup           minced shallots
   1      cup           dry red wine
   1      can           (13 3/4-ounce)
                        reduced-sodium beef broth
   1      cup           plus 1 tablespoon water
   1      cup           frozen pearl onions
   1      teaspoon      sugar
   5      thick slices  bacon -- cooked
                        and crumbled
                        grilled chicken breasts
                        ***Marinade***
     1/2  cup           minced shallots or onions
   3      tablespoons   olive oil
   2      tablespoons   chopped fresh basil
     1/4  teaspoon      dried thyme
     1/4  teaspoon      salt
     1/2  teaspoon      coarsely ground black pepper
 

Preparation:

Place 1/4 cup butter and lemon juice in small saucepan and heat until butter melts. Add mushrooms and cook covered over medium heat, stirring occasionally until tender (about 5 minutes). Using slotted spoon, remove mushrooms to a cup and set aside. Transfer liquid to another cup and set aside. In large skillet, place shallots and wine. Cook over high heat until wine evaporates and shallots are still moist (about 10 minutes). Add beef broth, 1 cup water and reserved mushroom liquid; reduce over high heat until 1 1/3 cups sauce remains, about 15 minutes. In same saucepan used to cook mushrooms, melt 2 tablespoons butter. Add onions, sugar and 1 tablespoon water; cook uncovered over medium-low heat, stirring frequently, until tender and golden, about 10 minutes. Stir onions into reduced wine sauce along with bacon and reserved mushrooms. Swirl remaining 2 tablespoons butter into sauce, heating until butter in incorporated. Serve over hot chicken. GRILLED CHICKEN BREASTS: In a cup, combine the marinade ingredients. Place 6 boned and skinned breast halves in a glass baking pan; rub with shallot mixture. Cover and refrigerate at least 2 hours. Preheat grill. Place chicken on a grill pan; grill 4 to 6 inches from heat until no longer pink, turning once, about 10 minutes.