Grilled Chicken with Mushrooms

Boneless, skinless chicken breasts need help. Grilling adds more flavor than sauteing, but additional flavors are recommended. Salsa is one approach and sautéed mushrooms are another. The chicken was served with stir-grilled summer squash, the recipe for which will be provided next week.

1 large boneless, skinless chicken half breast

Olive oil for brushing

Creole Seasoned Salt or salt and pepper to taste

Prepare the mushrooms (recipe follows). Prepare the grill for hot direct cooking. Brush the chicken with oil and season. Grill directly over the fire for 4 minutes per side, then 2 more minutes on the first side.

Remove to serving dishes and top with the sautéed mushrooms.

Sautéed Mushrooms

3 tablespoons olive oil

2 to 3 cups sliced mushrooms

2 tablespoons chopped fresh chives

Heat the oil in a sauté pan until hot, but not smoking. Add the mushrooms and cook, stirring occasionally until they begin to brown. Add the chives and remove from the heat. Hold warm. Sliced green onions can be substituted for the chives.