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
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|Serving Size: 1 Serving (471g)|
|Recipe Makes: 20|
|Calories from Fat: 125 (36%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 57.7mg||18 %|
|Sodium 1140.4mg||39 %|
|Potassium 1646mg||43 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 22.6g|
|Protein 28.5g||41 %|
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Calories per serving: 343
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