Chicken Tenderloin Chasseur Improv

Here is a version of a classic fall dish - made popular in France as the hunter's fall bounty of foul and mushrooms are cooked together.  The classic dish combines the two with a wine sauce.  Some cooks also use tomatoes, others red peppers.

Here, I match savory notes with sweet roasted red peppers on the side, and forego the sauce for an earthy marinade, and a bit of char from the grill.
10-12 chicken tenderloins

Marinade:
palmful fresh cilantro leaves
palmful fresh parsley leaves
2 cloves garlic
2 green onions, coarsely chopped
juice of 1 lime
1/4 tsp salt
1/4 tsp crushed red pepper flakes, to taste
1/2 tsp asian fish sauce

1 lb mixed field mushrooms, sliced
1 Tbsp olive oil plus 2 Tbsp butter
1 green onion, sliced to garnish
toasted sesame seeds to garnish

2 red peppers, quartered lengthwise

Blend together the marinade ingredients in a small food processor, until smooth.

Pour marinade into a medium mixing bowl or a ziplock bag.

Add the chicken tenders and mix well.

Allow to marinate at least an hour or overnight in the refrigerator. Allow to return to room temperature when ready to cook.

Heat grill to high. Toss the peppers in a bowl with a good dash of olive oil, and a generous seasoning of kosher salt and freshly ground pepper.

Sauté the mushrooms in a skillet over medium-high heat in the olive oil and butter mixture. Cook mushrooms until they have rendered what water they will and are nicely browned. Remove from heat and keep warm.

Meanwhile, grill the chicken and the peppers, turning often, until the chicken is cooked through, about 8-10 minutes. Allow the peppers to char slightly and caramelize.

When cooked, turn the chicken onto a serving platter.

Top with the mushrooms. Garnish with green onions and sesame seeds. Serve roasted red peppers alongside the chicken.

Serves 6.