Grilled Chicken Breasts With Shiitake Mushroom Vinaigrette Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
555
FAT
120%
CHOL
73%
SOD
19%

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Ingredients for 4 servings

3 tablespoons extra-virgin olive oil

4 bone-in, skin on chicken breasts (about 8 ounces each)

4 tablespoons finely chopped flat-leaf parsley, plus torn leaves for garnish

1 teaspoon whole-grain mustard

Salt and freshly ground black pepper

6 tablespoons canola oil

5 large shiitake mushrooms, stems removed

3 tablespoons balsamic vinegar

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