Lemon and Rosemary Marinated Grilled Chicken with Couscous and Sauteed Balsamic Cremini Mushrooms

Total Time:
1 hr 30 min
Prep:
10 min
Inactive:
1 hr
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1/4 cup fresh squeezed lemon juice
  • 1/3 cup olive oil
  • 2 tablespoons chopped fresh rosemary leaves
  • 3 tablespoons Essence, divided, recipe follows
  • 2 teaspoons salt
  • 1 teaspoon freshly ground white pepper
  • 1 recipe Couscous, recipe follows
  • 1 recipe Sauteed Cremini Mushrooms, recipe follows
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Couscous:
  • 1 1/2 cups water
  • 1/2 cup small diced red onion or shallots
  • 1/2 cup small diced carrot
  • 1/2 cup currants
  • 1 (10-ounce) package couscous
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup toasted pine nuts
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh ground white pepper
  • 1 tablespoon chopped fresh mint leaves
  • Sauteed Cremini Mushrooms:
  • 3 tablespoons unsalted butter
  • 3 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 pound cremini mushrooms, thinly sliced
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 3/4 cup balsamic vinegar
Directions

Place the chicken, lemon juice, olive oil, rosemary, and 2 tablespoons Essence in a re-sealable, 1-gallon plastic bag. Let marinate for 1 hour at room temperature. Preheat a grill pan to high heat. Remove the chicken from the plastic bag, and place on a platter. Season the chicken on both sides with the remaining Essence salt and pepper. Place the chicken, smooth side down, on the grill and cook for 4 minutes, rotate 45 degrees and cook an additional 4 minutes. Turn the chicken over and cook for another 4 minutes on the second side, or until cooked through. You can choose to baste the chicken with the marinade but you need to either: baste the chicken and continue cooking the chicken a little bit longer on each side or you need to bring the marinade up to a boil for at least 5 minutes and then you can baste the chicken. Remove from the heat and serve with the Couscous and Sauteed Cremini Mushrooms.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

Couscous:

Set a 1-quart saucepan over high heat and add the water, red onions, carrots and currants. Bring to a boil and cook for 3 minutes. While the water boils, combine the remaining ingredients except the mint in a medium heat-proof bowl. Pour the water over the couscous in the bowl and cover with plastic wrap. Allow to steam for 5 minutes, remove the plastic, add the mint and fluff with a fork. Serve hot.

Yield: about 4 cups

Sauteed Cremini Mushrooms:

Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous.

Yield: about 1 1/2 cups


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