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Grilled Chicken Breasts with Wild Mushroom, and Bourbon Sauce















Trans-fat Free


½ cup rosemary leaves
fresh, chopped
½ cup lemon juice
2 tablespoons dijon mustard
1 x salt and black pepper
to taste
1 ½ cups olive oil
20 each chicken breast halves, boneless, skinless
skinned and boned
10 each shallots
6 cloves garlic
1 ½ pounds mushrooms, shiitake
2 ½ ounces mushrooms, wild
dried, soaked in hot water 30 min, drained and chopped
½ pound sundried tomatoes
soaked, in hot woater for 30 min, the drained and choppped
5 tablespoons all-purpose flour
6 cups beef stock
or broth, prefer veal stock if possible
½ cup heavy whipping cream
½ cup bourbon


  1. 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.

  2. 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.

  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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 38052% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 467mg 19%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 62g
Vitamin A 5% Vitamin C 14%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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