Grillel Chicken Breasts with Wild Mushroom and Bourbon Sauce
19
Ingredients
| 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, boned |
|
| 10 | each |
shallots
chopped |
* |
| 6 | cloves |
garlic
chopped |
|
| 1 ½ | pounds |
mushrooms, shiitake
sliced |
|
| 2 ½ | ounces |
mushrooms, wild
mixed, dried, soaked in hot water 30 minutes, drained, chopped |
* |
| ½ | pound |
sundried tomatoes
soaked in hot water 30 minutes, drained, chopped |
|
| 5 | tablespoons |
all-purpose flour
|
|
| 6 | cups |
beef stock
or broth, prefer veal stock if possible |
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | cup |
bourbon
or more to taste |
* |
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 minutes).
Meanwhlie, reheat sauce. (Recipe may be done ahead. Reheat sauce and chicken separately.)
Arrange chicken on a serving platter and top with sauce.
Nutrition Facts
Serving Size 1189g (41.9 oz)
