GRILLED CHICKEN WITH MUSHROOM AND

                                                              ONION MARMALADE

Are you sensing that first touch of autumn that comes along about now? I do, and I'm taking every advantage to grill and enjoy summer salads as August races to Labor Day. Hope your summer has been a delight and that you're well!

Caroline

This simple summer chicken dish can be transformed into something special by adding mushroom and onion marmalade. This is the perfect finish as the chicken comes off the grill, but is recommended for pork and beef as well.

                                                                                             Serves 6.                                          6 bonesless/skinless chicken breasts

3 tablespoons tamari

1 teaspoon garlic powder

Black pepper and salt, to taste

Drizzle olive oil, as needed

2 large onions, sliced thinly

6-7 mushrooms, sliced

Wash and dry chicken breasts, place in a glass container, and drizzle with  tamari, garlic powder, pepper, salt, and olive oil. Set aside for 30-45 minutes, or refrigerate until ready to cook.  Place onions and mushrooms with dash of pepper, salt, and ample drizzle of olive oil in a medium skillet. Cover and sauté until vegetables begin to loose juices. Remove cover and continue to cook over medium heat, until nicely done and slightly thickened. Set aside.  Preheat grill to 425-450 degrees. Cook chicken for approximately 5 minutes on each side, or until crisp and done. Place on dinner plate with serving of marmalade, and enjoy!

Nightshade free

Gluten free

Lactose free