Grilled Chicken Breasts with Wild Mushroom-Bourbon Sauce
1/2 cup chopped fresh rosemary
1/2 cup lemon juice
2 tbsp Dijon mustard
Salt and pepper to taste
1 1/2 cup olive oil
20 chicken breast halves skinned and boned
10 Shallots chopped
60 ml garlic chopped
1 1/2 lb Shittake mushrooms sliced
2 1/2 oz dried mixed wild mushrooms, soaked in hot water and chopped
1/2 lb sun dried tomatoes soaked hot woater for 30 min the drained and chop
5 tbsp flour
6 cup rich beef stock of broth
1/2 cup whipping cream
1/2 cup Bourbon
Make a marinade by whisking 2 tbsp 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.
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.
Remove chicken from marinade and grill or broil until cooked but still moist (about 10 min.). Meanwhlie, reheat sauce.
Arrange chicken on a serving platter and top with sauce.