Grilled Chicken Breasts W/wild Mushroom, And Bourbon S

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Poultry	20	Servings

INGREDIENTS

1/2	c	Chopped fresh Rosemary
1/2	c	Lemon juice
2	T	Dijon Mustard
		Salt & Pepper to taste
1 1/2	c	Olive oil
20		Chicken breast halves
		Skinned and boned
10		Shallots, chopped
60		Garlic, chopped
1 1/2	lb	Shittake Mushrooms
		Sliced
2 1/2	oz	Dried mixed wild mushrooms
		Soaked in hot water
		And chopped
1/2	lb	Sun dried tomatoes
		Soaked
		Hot woater for 30 min, the
		Drained and chop
5	T	Flour
6	c	Rich beef stock of broth
1/2	c	Whipping ream
1/2	c	Bourbon, or more to taste

INSTRUCTIONS

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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