| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Mushrooms, Barbecue |
20 |
servings |
INGREDIENTS
| 1/2 |
c |
Chopped fresh Rosemary |
| 1/2 |
c |
Lemon juice |
| 2 |
tb |
Dijon Mustard |
|
|
Salt & Pepper to taste |
| 1 1/2 |
c |
Olive oil |
| 20 |
|
Chicken breast halves; skinned and boned |
| 10 |
|
Shallots; chopped |
| 60 |
ml |
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 |
tb |
Flour |
| 6 |
c |
Rich beef stock of broth |
| 1/2 |
c |
Whipping ream |
| 1/2 |
c |
Bourbon; (or more to taste) |
INSTRUCTIONS
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.
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