| 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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