Rosemary-Grilled Chicken With Mushroom Sauce

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4 skinless, boneless chicken breast halves (1 1/4 pounds)

5 tablespoons extra-virgin olive oil

1 tablespoon chopped rosemary

Freshly ground pepper

1 pound shiitake mushrooms, stems discarded and caps thinly sliced

1/2 pound cremini mushrooms, stems discarded and caps thinly sliced

1 small onion, finely chopped

2 garlic cloves, minced

1 teaspoon chopped thyme

3 medium tomatoes—halved, seeded and cut into 1/2-inch dice


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