Grilled Chicken Breasts with Wild Mushroom & Bourbon Sauce
Submitted by melvink
Tender lemon-rosemary chicken meets an earthy wild mushroom sauce spiked with bourbon, creating layers of savory depth perfect for elegant dinners.
YIELD
20 servingsPREP
20 minCOOK
25 minREADY
45 minThis sophisticated dish balances bright citrus-marinated chicken with a rich, boozy mushroom sauce that tastes like something from a high-end steakhouse. The combination of shiitake and wild mushrooms with bourbon and cream creates incredible umami depth. Make the sauce ahead and reheat while the chicken grills for stress-free entertaining.
Pro Tips
- Marinate the chicken for at least 2 hours (or overnight) for maximum flavor penetration
- Don’t skip soaking the dried wild mushrooms (their liquid adds concentrated earthy flavor)
- Adjust bourbon to taste in the sauce (start with ½ cup, then add more if you want stronger kick)
- The sauce reheats beautifully, making this perfect for dinner parties
Ingredients
Directions
Make a marinade by whisking 2 tablespoon 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. Sauté the shallots and garlic in ¼ 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. (Recipe may be done ahead. Reheat sauce and chicken separately.)
Arrange chicken on a serving platter and top with sauce.
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