Grillel chicken breasts w/wild mushroom,.... and bourbon
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Grillel chicken breasts w/wild mushroom,.... and bourbon
  Chicken    Bourbon    Poultry    Mushrooms  
Last updated 6/12/2012 12:53:30 AM. Recipe ID 15331. Report a problem with this recipe.
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      Title: Grillel chicken breasts w/wild mushroom,.... and bourbon 
 Categories: Poultry, Main dish
      Yield: 20 Servings
 
    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)
 
  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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Recipe ID 15331 (Apr 03, 2005)

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