How to make it

  • Combine oil, vinegar, garlic, sage leaves and mustard in a large bowl.
  • Add chicken and mushrooms and toss to coat.
  • Marinate for 30 minutes.
  • Season with salt and pepper.
  • Preheat oven to 400°F
  • Thickly slice mushrooms and reassemble in an oven proof casserole.
  • Lay 1 chicken breast on top of each sliced mushroom and scrape any remaining marinade onto chicken.
  • Bake for 25 minutes or until chicken juices are clear.
  • Remove from oven and slice chicken breasts into thick slices.
  • Place watercress on a serving dish.
  • Top with mushrooms and sliced chicken.
  • Sprinkle with lemon juice, mint and any pan juices.
  • Note:
  • If you prefer to, you can also grill this recipe instead of baking in the oven.

Reviews & Comments 3

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    " It was excellent "
    lor ate it and said...
    I love this recipe Elaine but I have to omit the Balsamic vinegar and the Dijon mustard. Any suggestions. I wonder if I could use a raspberry vinaigrette instead??? What do you think? I love the recipe and it's for sure a HIGH 5!!!
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    " It was excellent "
    chef_irish ate it and said...
    Fabulous Recipe...High 5
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    " It was excellent "
    dagnabbit ate it and said...
    love chicken and love mushrooms. 5
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