Grilled Chicken Breasts with Wild Mushroom & Bourbon Sauce

Name: Grilled Chicken Breasts with Wild Mushroom & Bourbon Sauce
Yield: 20
Cuisine: Fusion
Ingredients: rosemary leaves; lemon juice; dijon mustard; salt and black pepper; olive oil; chicken breast halves, boneless, skinless; shallots; garlic; mushrooms, shiitake; mushrooms, wild; sundried tomatoes; flour; beef stock; heavy whipping cream; bourbon

Grilled Chicken Breasts with Wild Mushroom & Bourbon Sauce

Yum. Outstanding complexity of deep and rich flavors in the sauce with tender melt in your mouth lemon chicken breasts.

Yield

20 servings

Prep

20 min

Cook

25 min

Ready

45 min

Trans-fat Free

Grilled Chicken Breasts with Wild Mushroom, and Bourbon Sauce

Ingredients

Amount	Measure	Ingredient	Features
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 chopped	*
6	cloves	garlic chopped
1 ½	pounds	mushrooms, shiitake chopped
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	*

Ingredients

Amount	Measure	Ingredient	Features
118	ml	rosemary leaves fresh, chopped	*
118	ml	lemon juice
3E+1	ml	dijon mustard
1	x	salt and black pepper to taste	*
355	ml	olive oil
2E+1	each	chicken breast halves, boneless, skinless skinned and boned
1E+1	each	shallots chopped	*
6	cloves	garlic chopped
680.4	g	mushrooms, shiitake chopped
72.3	ml/g	mushrooms, wild dried, soaked in hot water 30 min, drained and chopped	*
226.8	g	sundried tomatoes soaked, in hot woater for 30 min, the drained and choppped
75	ml	all-purpose flour
1.4	l	beef stock or broth, prefer veal stock if possible
118	ml	heavy whipping cream
118	ml	bourbon	*

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.