Grilled Chicken Breasts W/wild Mushroom, and Bourbon S

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20 Chicken breast halves, skinned and boned
1/2 c fresh Rosemary; Chopped
60 ml Garlic; chopped
2 1/2 oz Dried wild mushrooms; Soaked in hot water and chopped
1/2 c Lemon juice
1 1/2 c olive oil
1/2 c Whipping cream
10 Shallots; chopped
5 tb Flour
1/2 c Bourbon; (or more to taste)
Salt and pepper to taste
1/2 lb Sun dried tomatoes --; Soaked in hot water for 30 min, drained and chop
1 1/2 lb Shittake Mushrooms
6 c beef stock; Rich, or broth
2 tb Dijon mustard

Original recipe makes 20



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

Calories Per Serving: 343 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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