When I go home to Indiana, one of my favorite restaurants is Biaggi’s.  I have celebrated countless birthdays there and I even had my high school graduation party there. Every time we go, I can’t not split the Chicken Pietro with my Dad. The balsamic sauce, the mushrooms, and the perfectly grilled chicken can’t be beat.

Add a simple side salad with tomatoes, olives, and feta, a side of rice and I consider this the perfect meal.

Also, feel free to deviate from the amount of the ingredients below. I experimented until I found the right proportion of balsamic to mustard to honey.

• 1/4-cup balsamic vinegar (use the best quality you can – Trader Joe’s has great options!)
• 1/2-cup extra virgin olive oil
• 2 tablespoons honey
• 2 teaspoons rosemary
• 2 tablespoons water
• 1/4 cup Dijon mustard
• 2 tablespoons brown mustard
• A pinch of salt (Optional)
• Chicken breasts (I used tenderloins)
• 2 Portabella mushroom, sliced

Combine the balsamic vinegar, olive oil, mustard, honey, rosemary, water and salt. Whisk until smooth.

Place the chicken breasts in a large Ziploc and pour half of the sauce over the chicken. Refrigerate for at least two hours or overnight. Save the rest of the sauce for later.

In a bowl, whisk together 2 tablespoons balsamic vinegar and 2 tablespoons oil. Add portabella slices and toss.

Set aside for at least 15 minutes so mushrooms can marinate. Bring reserved half of the sauce to a boil, then reduce heat. Sauté the mushroom slices with their marinade until soft, about 3 minutes.

Remove the chicken from the marinade. Grill the chicken just until cooked through. Serve hot, topped with warmed sauce and sautéed mushrooms.

Biaggi’s serves the chicken with fresh, seasonal vegetables, so I added grilled peppers,  zucchini and red onion.