Lemon and Rosemary Marinated Grilled Chicken with Couscous and Sauteed Balsamic Cremini Mushrooms

• 4 (6-ounce) boneless, skinless chicken breasts
• 1/4 cup fresh squeezed lemon juice
• 1/3 cup olive oil
• 2 tablespoons chopped fresh rosemary leaves
• 3 tablespoons Essence, divided, recipe follows
• 2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 1 recipe Couscous, recipe follows
• 1 recipe Sauteed Cremini Mushrooms, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 1/2 cups water
• 1/2 cup small diced red onion or shallots
• 1/2 cup small diced carrot
• 1/2 cup currants
• 1 (10-ounce) package couscous
• 2 tablespoons extra-virgin olive oil
• 1/4 cup toasted pine nuts
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground white pepper
• 1 tablespoon chopped fresh mint leaves
• 3 tablespoons unsalted butter
• 3 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 pound cremini mushrooms, thinly sliced
• 1 teaspoon chopped fresh thyme leaves
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 3/4 cup balsamic vinegar

1. Place the chicken, lemon juice, olive oil, rosemary, and 2 tablespoons Essence in a re-sealable, 1-gallon plastic bag.
2. Let marinate for 1 hour at room temperature.
3. Preheat a grill pan to high heat.
4. Remove the chicken from the plastic bag, and place on a platter.
5. Season the chicken on both sides with the remaining Essence salt and pepper.
6. Place the chicken, smooth side down, on the grill and cook for 4 minutes, rotate 45 degrees and cook an additional 4 minutes.
7. Turn the chicken over and cook for another 4 minutes on the second side, or until cooked through.
8. You can choose to baste the chicken with the marinade but you need to either: baste the chicken and continue cooking the chicken a little bit longer on each side or you need to bring the marinade up to a boil for at least 5 minutes and then you can baste the chicken.
9. Remove from the heat and serve with the Couscous and Sauteed Cremini Mushrooms.
10. Combine all ingredients thoroughly.
11. Yield: 2/3 cup
12. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
13. Published by William Morrow, 1993.
14. Set a 1-quart saucepan over high heat and add the water, red onions, carrots and currants.
15. Bring to a boil and cook for 3 minutes.
16. While the water boils, combine the remaining ingredients except the mint in a medium heat-proof bowl.
17. Pour the water over the couscous in the bowl and cover with plastic wrap.
18. Allow to steam for 5 minutes, remove the plastic, add the mint and fluff with a fork.
19. Serve hot.
20. Yield: about 4 cups
21. Set a 12-inch saute pan over medium-high heat.
22. Add the butter and once melted, add the shallots and garlic to the pan.
23. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper.
24. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes.
25. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes.
26. Remove from the heat and serve the mushrooms spooned over the chicken and couscous.
27. Yield: about 1 1/2 cups

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Taken from www.foodnetwork.com/recipes/emeril-lagasse/lemon-rosemary-marinated-grilled-chicken-couscous-and-sauteed-balsamic-cremini-mushrooms-recipe.html (may not work)