Grilled chicken breasts and shiitake mushrooms in vinaigrette

Ingredients:

• 5 large shiitake mushrooms, stems removed
• 6 tbsp. l. rapeseed oil (canola)
• 1 teaspoon grainy mustard
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 4 tbsp finely chopped parsley + torn leaves for serving
• 4 chicken breasts with skin and bones (about 220 g each)

Preparation:

1. Preheat grill to high heat.
2. Brush both sides of the mushroom caps with 4 tablespoons of oil and season with salt and pepper. Place on the grill and grill until golden brown, 4–5 minutes. Flip the mushrooms and continue grilling until cooked through, another 3–4 minutes. Remove from the grill and coarsely chop.
3. In a medium bowl, combine the shallots, vinegar, olive oil, and parsley. Season with salt and pepper. Add the mushrooms and toss to coat. Let sit at room temperature for at least 15 minutes before serving.
4. Brush the chicken on both sides with the remaining oil, season with salt and pepper. Place skin-side down on the grill and cook until golden brown, 4–5 minutes.
5. Flip, reduce grill heat to medium, close the lid, and continue grilling until cooked through, about 7 minutes more. Remove the chicken from the grill and let it rest for 5 minutes before serving. Serve 1 breast per serving with shiitake mushrooms in a vinaigrette. Garnish with parsley leaves.