This is a simple and healthy recipe that looks pretty fancy and decadent, perfect for a stay at home date night or a dinner party.  Now that my garden is getting going (more on that soon!), I’m thrilled to have fresh herbs all the time.  Throw in whatever you like: rosemary, thyme, chives, a little sage would be nice, too.


I paired the sauce with grilled chicken, but you could use pork tenderloin or even steak.  We also had grilled asparagus to keep it healthy, and roasted potatoes or even rice would be great additions to the plate.


Grilled Chicken with Herbed Mushroom Sauce

serves 4


4 boneless, skinless chicken breasts

olive oil

salt and pepper to taste


1 quart crimini mushrooms

olive oil to coat the pan

2 tablespoons butter

2 tablespoons flour

approximately 2 cups chicken or beef stock

fresh herbs (I used rosemary, thyme, and chives)

salt and pepper to taste


Drizzle the chicken breasts with olive oil, and sprinkle with salt and pepper.  Grill over high heat until cooked through.  Let rest under aluminum foil while you prepare the sauce.


Wash and dry mushrooms and cut in half.  Heat enough oil to coat the bottom of the pan to high.  Add dry mushrooms and stir them around until they begin to brown.  Lower the temperature to medium and cook the mushrooms for about 5 minutes, or until they are tender.


Add butter and flour to the mushrooms.  Stir it all around and cook for 2 minutes.  Then, add the chicken stock and stir well.  Raise the heat and let the sauce boil to reduce and thicken.  When it’s the consistency you like, taste for seasonings and add salt and pepper.  Add the fresh herbs.  Slice the chicken at an angle (to make it look pretty) and serve the sauce over the chicken.