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Grilled Chicken Breasts W/wild Mushroom, and Bourbon S
20 Servings
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Grilled Chicken Breasts W/wild Mushroom, and Bourbon S Ingredients
1/2 c Chopped fresh
Rosemary
2 1/2 oz Dried mixed wild
mushroom
s
1/2 c
Lemon
juice
Soaked in hot water
2 tb
Dijon Mustard
And chopped
Salt &
Pepper
to taste
1/2 lb Sun dried
tomato
es --
1 1/2 c
Olive oil
Soaked
20
Chicken breast
halves --
Hot woater for 30 min -- the
Skinned and boned
Drain
ed and chop
10
Shallot
s -- chopped
5 tb
Flour
60 ml
Garlic
-- chopped
6 c Rich
beef
stock of broth
1 1/2 lb Shittake
Mushroom
s --
1/2 c
Whip
ping ream
Sliced
1/2 c Bourbon (or more to taste)
Instructions for Grilled Chicken Breasts W/wild Mushroom, and Bourbon S
1. Make a marinade by whisking 2 T 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. Saute the shallots and garlic in 1/4 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. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Main Ingredient:
Chicken
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Beef
Chicken Breast
Dijon Mustard
Flour
Garlic
Lemon
Mushroom
Olive Oil
Rosemary
Shallot
Tomato
Poultry
Main dishes
Chicken
Mushrooms
Mustard
Olive oil
Garlic
Shallot
Tomato
Lemon
Grill
Dinner
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