Title: Grillel Chicken Breasts W/wild Mushroom,.... and Bourbon Sau
Categories: Poultry Main
Yield: 20 Servings
| 1/2 | c | Chopped fresh Rosemary |
| 1/2 | c | Lemon juice |
| 2 | tb | Dijon Mustard |
| | | Salt & Pepper to taste |
| 1 1/2 | c | Olive oil |
| 20 | | Chicken breast halves, skinned and boned |
| 10 | | Shallots, chopped |
| 6 | cl | Garlic, chopped |
| 1 1/2 | lb | Shittake Mushrooms, sliced |
| 2 1/2 | oz | Dried mixed wild mushrooms, soaked in hot water 30 min drain |
| 1/2 | lb | Sun dried tomatoes, soaked in hot woater for 30 min the drai |
| 5 | tb | Flour |
| 6 | c | Rich beef stock of broth |
| 1/2 | c | Whipping ream |
| 1/2 | c | Bourbon (or more to taste) |
1. Make a marinade by whisking 2 T rosemary, lemon juice, mustard, salt and
pepper together, then slowly adding 1 Cup of olive oil. Pour over chicken
breast halves and marinate from 1 to 8 hours. 2. Make the sauce in a large
heavy-bottomed pan. Saute the shallots and garlic in 1/4 cup olive oil
until light gold. Add remaing olive oil and rosemary, shittakes, wild
musrooms and tomatoes. Stir well then sprinkle on flour. Cook an stir for
1 or 2 minutes, then slowly add the stock, stirring until a sauce forms.
Add cream, bourbon salt and pepper. Bring to a boil, reduce heat and
simmer 8 minutes. Remove from heat, taste, adjust seasoning to taste, and
add more bourbon as desired. 3. Remove chicken from marinade and grill or
broil until cooked but still moist (about 10 min.). Meanwhlie, reheat
sauce. (Recipe may be done ahead. Reheat sauce and chicken separately.) 4.
Arrange chicken on a serving platter and top with sauce.