Grilled Chicken Breasts W/Wild Mushroom, Bourbon Sauce

Recipe Ingredients

1/2 cup	73g / 2.6oz	Chopped fresh rosemary
1/2 cup	118ml	Lemon juice
2 tablespoons	30ml	Dijon mustard
		Salt & pepper to taste
1 1/2 cups	355ml	Olive oil
20		Chicken breast halves --
		Skinned and boned
10		Shallots - chopped
60		Garlic - chopped
1 1/2 lbs	681g / 24oz	Shitake mushrooms --
		Sliced
2 1/2 oz	71g	Dried mixed wild mushrooms
		Soaked in hot water
		And chopped
1/2 lb	227g / 8oz	Sun dried tomatoes --
		Soaked
		Hot water for 30 min - the
		Drained and chop
5 tablespoons	75ml	Flour
6 cups	1422ml	Rich beef stock of broth
1/2 cup	118ml	Whipping ream
1/2 cup	118ml	Bourbon - (or more to taste)

Recipe 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. Sautee the shallots and garlic in 1/4 cup olive oil until light gold. Add remaining olive oil and rosemary, shitakes, wild mushrooms and tomatoes. Stir well then sprinkle on flour.

3. 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.

4. Remove chicken from marinade and grill or broil until cooked but still moist (about 10 min.).

Meanwhile, reheat sauce. (Recipe may be done ahead. Reheat sauce and chicken separately.)

5. Arrange chicken on a serving platter and top with sauce.

Source:
National Broiler Council

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