Grilled Chicken Breasts with Wild Mushroom, Bourbon Sauce

Course : Grilling
Serves: 20
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1/2 cup chopped fresh rosemary
1/2 cup lemon juice
2 tablespoons Dijon mustard
1 teaspoon salt and pepper to taste
1 1/2 cups olive oil
20 medium chicken breast halves -- skinned and boned
10 small shallots -- chopped
60 milliliters garlic -- minced
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 min -- the drained and chop
5 tablespoons flour
6 cups rich beef stock of broth
1/2 cup whipping ream
1/2 cup bourbon -- (or more to taste)

Preparation / 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. 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. 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.

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