Grilled Salisbury Chicken

Grilled Salisbury Chicken

I like a dinner menu that can be made in phases. During my day, I usually have small chunks of time that I use to make a portion of dinner for that evening. I'll make the sauce and prep the vegetables in the early afternoon when I get home from work. At dinner time, I'll grill the chicken, boil the noodles, and roast the string beans. A quick reheat of the sauce and our in meal is ready to be served. My method of dinner-in-steps takes the rush out of the dinner time dash and makes for a calm in my sometimes hectic day.

Tonight's menu included Grilled Salisbury Chicken on top of Kluski Egg Noodles served with roasted string beans. I decided to lighten up the typical Salisbury Steak and substituted grilled, thinly sliced chicken breasts for the ground beef patties.

The rich, brown sauce was seasoned with balsamic vinegar and loaded with mushrooms and onions. In general, our family loves anything with a sauce and this meal was no different. We do have one dissenter in No Thank You Boy who likes his chicken naked with a side of A-1 Steak Sauce for dipping. To each his own.

The Kluski noodles are a childhood favorite of mine. To this day, I still have a craving a couple times a year for a bowl of Campbell's Tomato Soup overflowing with Kluski noodles.


Use those small blocks of time in your day to get dinner underway. When dinner time rolls around, your meal will come together in a snap.



Grilled Salisbury Chicken
serves 4 - 5

1 tablespoon olive oil
3 tablespoons butter, divided
2 cups of sliced button mushrooms
1 medium onion, sliced thin, about 2 cups
2 tablespoons balsamic vinegar
3 tablespoons flour
2 cups beef stock
1/2 teaspoon sage
1/4 cup cream
1/2 teaspoon salt
1/2 teaspoon pepper

4 boneless, skinless chicken breasts, sliced in half lengthwise for thin cutlets
salt and pepper
olive oil

8 ounces of noodles such as Kluski Egg Noodles, cooked and drained
chopped fresh parsley for garnish

In a large saute pan over medium high heat, add olive oil and 2 tablespoons of butter. When the butter has almost melted, add the mushrooms and onions and saute for 6 - 8 minutes. Add the remaining tablespoon of butter and the balsamic vinegar and stir to combine. Stir in the flour and cook for about a minute. Stir in the stock and cook until slightly thickened, about 3 - 4 minutes. Stir in the sage, cream, salt and pepper. Turn heat to low and keep sauce warm while the chicken is cooked.

Heat a grill or grill pan to medium high. Brush chicken with olive oil and season with salt and pepper. Grill the chicken for about 3 - 4 minutes per side depending on the thickness of the cutlets. Do not over cook or the chicken will be dry.

To serve place noodles on a platter and top with grilled chicken and the Salisbury sauce. Sprinkle with chopped parsley.