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Ingredients Jump to Instructions ↓

  1. 1/2 c Chopped fresh Rosemary

  2. 1/2 c Lemon juice

  3. 2 tb Dijon Mustard

  4. Salt & Pepper to taste 1 1/2 c Olive oil

  5. 20 Chicken breast halves,

  6. -skinned and boned 10 Shallots, chopped

  7. 6 cl Garlic, chopped

  8. 1 1/2 lb Shittake Mushrooms, sliced

  9. 2 1/2 oz Dried mixed wild mushrooms,

  10. 30 min -drained and chopped

  11. 1/2 lb Sun dried tomatoes, soaked

  12. 30 min -the drained and choppped

  13. 5 tb Flour

  14. 6 c Rich beef stock of broth

  15. 1/2 c Whipping ream

  16. 1/2 c Bourbon (or more to taste)

  17. 1. Make a marinade by whisking 2 T rosemary, lemon juice, mustard, salt and 1 Cup of olive oil. Pour over chicken breast halves and marinate from

  18. 1 to 8 hours.

  19. 2. Make the sauce in a large heavy-bottomed pan. Saute the shallots and 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

  20. 8 minutes. Remove from heat, taste, adjust seasoning to taste, and add more bourbon as desired.

  21. 3. Remove chicken from marinade and grill or broil until cooked but still

  22. 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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