Grilled Salisbury Chicken

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Ok onto dinner. Do you ever really want to make a meal for dinner but you just don't feel like it? Or you don't have the time to do all it requires before your kids start to starve to death? That was tonight. I was so wanting to make meatballs with caprese lasagna (stayed tuned for another night) I watched Tyler Florence (sigh) last week while I was 1/2 napping 1/2 watching some man candy cooking. He made Spaghetti and meatballs and ever since then I wanted some home made meatballs. I don't like any one's meatballs other then my mom's and my soon to be sister-in -law Kim's mom's meatballs (got that). I don't even think I would have liked Tyler's but its got the craving going. But I just didn't have the time to make the sauce and the meatballs and the lasagna. Truth be told I took a nap and if I hadn't I wouldn't have any trouble getting it all done. Most of my recipes can be completed in full with prep, cooking and clean-up in an hour. But for something that big it would be double that at least. So I need to have a diet coke fuel up on caffeine and get cooking. Sometime this week I promise. Instead I made this lovely dish
I had 4 pots & pans on the stove all at the same time...again something that NEVER happens in my house.
Grilled Salisbury Chicken
borrowed from Dinners for a Year and Beyond
serves 6
1 tablespoon olive oil
3 tablespoons butter, divided
2 cups of sliced button mushrooms ***I of course omitted these, no fungus among us***
1 medium onion, sliced thin, about 2 cups **used my cheap mandoline for this**
2 tablespoons balsamic vinegar
3 tablespoons flour
2 cups beef stock
1/2 teaspoon sage
1/4 cup cream
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless, skinless chicken breasts, sliced in half lengthwise for thin cutlets
salt and pepper
olive oil
8 ounces of noodles such as Kluski Egg Noodles, cooked and drained
chopped fresh parsley for garnish

In a large saute pan over medium high heat, add olive oil and 2 tablespoons of butter.
When the butter has almost melted, add the mushrooms and onions and saute for 6 - 8 minutes. Add the remaining tablespoon of butter and the balsamic vinegar and stir to combine.
Stir in the flour and cook for about a minute.
Stir in the stock and cook until slightly thickened, about 3 - 4 minutes.
Stir in the sage, cream, salt and pepper.
Turn heat to low and keep sauce warm while the chicken is cooked.
Heat a grill or grill pan to medium high.
Brush chicken with olive oil and season with salt and pepper.
Grill the chicken for about 3 - 4 minutes per side depending on the thickness of the cutlets.
Do not over cook or the chicken will be dry.
To serve place noodles on a platter and top with grilled chicken and the Salisbury sauce.
Sprinkle with chopped parsley.


VERDICT
I really liked this dish. The sauce was very tasty. It does have a higher calorie count then I normally make...real butter AND cream YIKES! But its great to have the "real" fat added every once in awhile so you can really enjoy the full flavor. I did overcook the chicken which was a warning given by the lovely blogger who posted this recipe. I should know I cant grill any chicken that isn't 1/4 inch thick without either making it raw or dry. So I suggest just buying the thin cut breasts and then you can cook them nice and quick with no issues. Unless you aren't a grilling disaster like me. Summer is coming to an end and I haven't used my outdoor grill once. I feel kind of bad for it. But darn do I love my grill pan. It isn't the same but with my 2 crazy kids running around, I don't see how I can keep going in and out the backdoor without all hell breaking loose. I made this dish with the suggested egg noodles and I had never had this kind before. They were really interesting and I think would be awesome in several of the casseroles I made in the winter. Cant wait to try those out. So this recipe was a family crowd pleaser.

Oh and the carrots were also taken from Dinners for a Year and Beyond and I will be making these a lot too.
Boil a pound of carrots, add a few pats of butter and drizzle with honey, add salt & pepper. They were so good and who knew it was that easy to make carrots taste so fancy.
AND...the parsley was only added as garnish because I bought it for another recipe I am making later in the week and it was only $.99 for the big bunch