Grillel chicken breasts w/wild mushroom~....
Yield: 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
- 6 cl Garlic chopped
- 1 1/2 lb Shittake Mushrooms sliced
- 2 1/2 oz Dried mixed wild mushrooms -soaked in hot water 30 min -drained and chopped
- 1/2 lb Sun dried tomatoes soaked -in hot woater for 30 min -the drained and choppped
- 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.
