1/2 cup chopped fresh rosemary
1/2 cup lemon juice
2 tablespoon Dijon mustard
salt and pepper to taste
1-1/2 cups olive oil
20 chicken breast halves -- skinned and boned
10 shallots -- chopped
60 milliliter garlic -- chopped
1-1/2 pounds shitake mushrooms -- sliced
2-1/2 ounces dried mixed wild mushrooms -- soaked in hot water
and chopped
1/2 pound sun dried tomatoes -- soaked
hot water for 30 minutes -- the drained and
-- chop
5 tablespoon flour
6 cups rich beef stock of broth
1/2 cup whipping ream
1/2 cup bourbon -- (or more to taste)
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. Sauté 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. 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.). Meanwhile, reheat sauce. (Recipe may
be done ahead. Reheat sauce and chicken separately.) 4. Arrange chicken
on a serving platter and top with sauce.
