Grillel Chicken Breasts W/wild Mushroom,.... And Bourbon Recipe
Yield: 20 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Chopped fresh Rosemary,
2 1/2 ounce: Dried mixed wild mushrooms,
1/2 cup: Lemon juice,
-soaked in hot water 30 min,
2 tbsp: Dijon Mustard,
-drained and chopped,
Salt & Pepper to taste,
1/2 lbs: Sun dried tomatoes, soaked
1 1/2 cup: Olive oil,
-in hot woater for 30 min,
20: Chicken breast halves,
-the drained and choppped,
-skinned and boned,
5 tbsp: Flour,
10: Shallots, chopped
6 cup: Rich beef stock of broth,
6 centiliter: Garlic, chopped
1/2 cup: Whipping ream,
1 1/2 lbs: Shittake Mushrooms, sliced
1/2 cup: Bourbon, or more to taste
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp