Grillel Chicken Breasts with Wild Mushroom & Bourbon Sauce

Name: Grillel Chicken Breasts with Wild Mushroom and Bourbon Sauce
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

Trans-fat Free, High Fiber

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, 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	*

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, boned
1E+1	each	shallots chopped	*
6	cloves	garlic chopped
680.4	g	mushrooms, shiitake sliced
72.3	ml/g	mushrooms, wild mixed, dried, soaked in hot water 30 minutes, drained, chopped	*
226.8	g	sundried tomatoes soaked in hot water 30 minutes, drained, chopped
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 or more to taste	*