• 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 water for 30 min – then drained and chopped
• 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 remaining olive oil and rosemary, shittakes, 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.

Submitted by admin.