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Grilled Chicken Breasts With Wild Mushrooms
Ingredients
- 1/2 c. Minced fresh Rosemary
- 1/2 c. Lemon juice
- 2 Tbsp. Dijon Mustard Salt & Pepper to taste
- 1 1/2 c. Extra virgin olive oil
- 20 x Chicken breast halves, skinned and boned
- 10 x Shallots, minced
- 60 ml Garlic, minced
- 1 1/2 lb Shittake Mushrooms, sliced
- 2 1/2 ounce Dry mixed wild mushrooms, soaked in warm water And minced
- 1/2 lb Sun dry tomatoes, soaked Warm woater for 30 minutes, the liquid removed and chop
- 5 Tbsp. Flour
- 6 c. Rich beef stock of broth
- 1/2 c. Whipping ream
- 1/2 c. Bourbon, (or possibly more to taste)
Directions
- 1. Make a marinade by whisking 2 Tablespoons rosemary, lemon juice, mustard, salt and pepper together, then slowly adding 1 C. of extra virgin olive oil. Pour over chicken breast halves and marinate from 1 to 8 hrs.
- 2. Make the sauce in a large heavy-bottomed pan. Saute/fry the shallots and garlic in 1/4 c. extra virgin olive oil till light gold. Add in remaing extra virgin olive oil and rosemary, shittakes, wild musrooms and tomatoes. Stir well then sprinkle on flour. Cook an stir for 1 or possibly 2 min, then slowly add in the stock, stirring till a sauce forms. Add in cream, bourbon salt and pepper. Bring to a boil, reduce heat and simmer 8 min. Remove from heat, taste, adjust seasoning to taste, and add in more bourbon as desired.
- 3. Remove chicken from marinade and grill or possibly broil till cooked but still moist (about 10 minutes.). 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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