Discover how to make succulent chicken on the barbeque. One great tip is to pound the chicken because a thick chicken breast is going to dry out on the outside before the inside is even cooked. A thinner chicken breast will have a shorter cooking time, just a few minutes per side in fact, so pounding is the way to go. If you have a pounding hammer, use the smooth side and not the pointed side. The pointy side is for tenderizing beef and if you use it on chicken you are going to tear it. If you do not have one, then use another heavy kitchen implement like a rolling pin.
Because chicken breast is so lean, there is a risk of it sticking to the barbeque, so oil the grate before you add the chicken, or ensure the chicken is well greased. You do not want it to stick. The Caesar dressing makes a nice marinade and it keeps the chicken breast moist as well as adding flavor. Use any bottled Caesar dressing for this. If you would prefer to use another kind of marinade then choose a different bottled salad dressing.
Something else you could try is using a mixture of olive oil, lemon juice and crushed garlic, but because lemon juice has a tendency to turn chicken to mush, the marinating time should be an hour maximum. The purpose of the marinade is mainly to seal the moisture into the chicken because you are going to be using a hot, dry cooking method, but you will also get a tang of flavor so pick something which is going to complement the creamy mushroom sauce – nothing curried, Asian or too spicy, because you will definitely get a clash then. A lot of Western European cuisines can be interchanged. Spanish tortilla (potato omelet) is wonderful with a Greek salad. Italian pasta primavera is nice with a French salad Niçoise.
This is why using an Italian dressing marinade on chicken and then serving a French mushroom sauce is fine, and works well. Do not be afraid of fusion cookery because that is how you discover a huge scope of fresh new possibilities. The mushroom sauce includes butter and cream for a rich and luxurious flavor and texture, as well as paprika, parsley, soy sauce and mustard. Creamy mustard sauce is served with a lot of French dishes, and this is a French-style dish, although the Caesar dressing adds an Italian twist. All these flavors go so well with the chicken, and chicken is known for being a versatile meat, one which suits pretty much any style of sauce.
This is a good dish to team with either white rice or fries. Try steak fries or wedges if you want something chunkier. Choose low carb dressing for marinating and you will have a low carb dish. Of course, that means fries or wedges are out as a side dish, but what about a cauliflower mash or tossed green salad instead? One of the joys of low carb recipes is you do not have to deprive yourself of meat or creamy sauces, so this is one recipe you can enjoy and feel good about enjoying. If you are not dieting then do not worry about it. This is tasty and that is all that matters.
- 3 boneless chicken breasts, pounded to ½ inch thick
- ¼ cup Caesar salad dressing
- ½ lb sliced mushrooms
- ⅛ teaspoon paprika
- 1 tablespoon chopped fresh parsley
- ¼ cup butter
- 1 teaspoon soy sauce
- ¾ cup heavy cream
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
- Marinate the chicken in the Caesar dressing for 4 to 6 hours.
- Cook the chicken breasts over a medium-hot barbeque for 4 minute per side or until done.
- The chicken will be 160 degrees F in the center when done.
- Keep the chicken warm under tented aluminum foil while you make the sauce.
- Melt the butter in a skillet then sauté the mushrooms for a few minutes.
- Stir in the cream, mustard and soy sauce.
- Bring the sauce to a boil and cook until thick, stirring often.
- Stir in the parsley and paprika.
- Season to taste with salt and black pepper.
- Serve the chicken with the mushroom sauce.
In the picture the chicken breasts are displaying the appetizing grill-marks and these are just from placing the chicken on the barbeque and then turning it 90 degrees so you get a crisscross. This shows off the fact the chicken has been cooked on the barbeque and not just pan-fried or baked. The mushroom sauce is thick and creamy, as you can see, and it features fresh herbs and more for a well-rounded taste. In the background you can see steak fries, and those would make the perfect accompaniment to the chicken. Even people who usually go for shoestring fries like chunkier fries with some recipes, so try these and you will see how well they suit the dish.
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