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| 1/2 | cup | rosemary leaves | fresh, chopped |
| 1/2 | cup | lemon juice | |
| 2 | tablespoons | dijon mustard | |
| 1 | x | salt and black pepper | to taste |
| 1 1/2 | cups | olive oil | |
| 20 | each | chicken breast halves, boneless and skinless | skinned, boned |
| 10 | each | shallots | chopped |
| 6 | cloves | garlic | chopped |
| 1 1/2 | pounds | mushrooms, shitake | sliced |
| 2 1/2 | ounces | mushrooms, wild | mixed, dried, soaked in hot water 30 minutes, drained, chopped |
| 1/2 | pound | sundried tomatoes | soaked in hot water 30 minutes, drained, chopped |
| 5 | tablespoons | flour, all-purpose | |
| 6 | cups | beef stock | or broth, prefer veal stock if possible |
| 1/2 | cup | heavy whipping cream | |
| 1/2 | cup | bourbon | or more to taste |
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.
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 minutes).
Meanwhlie, reheat sauce. (Recipe may be done ahead.
Reheat sauce and chicken separately.)
Arrange chicken on a serving platter and top with sauce.
| % Daily Value* | |
| Total Fat 110.0g | 170% |
| Saturated Fat 23.0g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 406mg | 135% |
| Sodium 2334mg | 97% |
| Total Carbohydrate 80.0g | 27% |
| Dietary Fiber 11.0g | 46% |
| Sugars 30.0g | |
| Protein 155.0g | 309% |
| Vitamin A | 27% | Vitamin C | 72% | |
| Calcium | 22% | Iron | 72% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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A trend in America that is picking up speed is an increased interest on meals that can be made in a short amount of time. For us cooking buffs, that's......
I have made different kinds of barbecue beef ribs in the past. I think this is one of the best, very nice sauce, and cooking time is almost perfect. The ribs turned out delicious.
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