Grilled
Chicken
Breasts
with
Wild
Mushroom-Bourbon
Sauce
1/2
cup
chopped
fresh
rosemary
1/2
cup
lemon
juice
2
tbsp
Dijon
mustard
Salt
and
pepper
to
taste
1
1/2
cup
olive
oil
20
chicken
breast
halves
skinned
and
boned
10
Shallots
chopped
60
ml
garlic
chopped
1
1/2
lb
Shittake
mushrooms
sliced
2
1/2
oz
dried
mixed
wild
mushrooms,
soaked
in
hot
water
and
chopped
1/2
lb
sun
dried
tomatoes
soaked
hot
woater
for
30
min
the
drained
and
chop
5
tbsp
flour
6
cup
rich
beef
stock
of
broth
1/2
cup
whipping
cream
1/2
cup
Bourbon
Make
a
marinade
by
whisking
2
tbsp
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.
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.
Remove
chicken
from
marinade
and
grill
or
broil
until
cooked
but
still
moist
(about
10
min.).
Meanwhlie,
reheat
sauce.
Arrange
chicken
on
a
serving
platter
and
top
with
sauce.
Submitted By (Miki)
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