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Grillel Chicken Breasts with Wild Mushroom and Bourbon Sauce



Trans-fat Free, High Fiber


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
6 cloves garlic
1 ½ pounds mushrooms, shiitake
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1189g (41.9 oz)
Amount per Serving
Calories 190252% of calories from fat
 % Daily Value *
Total Fat 110g 170%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 406mg 135%
Sodium 2334mg 97%
Total Carbohydrate 27g 27%
Dietary Fiber 11g 46%
Sugars g
Protein 309g
Vitamin A 27% Vitamin C 72%
Calcium 22% Iron 72%
* based on a 2,000 calorie diet How is this calculated?


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