Grilled Chicken Breasts with Wild Mushroom, and Bou

Name: Grilled Chicken Breasts with Wild Mushroom, and Bourbon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup rosemary leaves fresh, chopped; 1/2 cup lemon juice; 2 tablespoons dijon mustard; 1 x salt and black pepper to taste; 1 1/2 cups olive oil; 20 each chicken breast halves, boneless, skinless skinned and boned; 10 each shallots chopped; 6 cloves garlic chopped; 1 1/2 pounds mushrooms, shiitake chopped; 2 1/2 ounces mushrooms, wild dried, soaked in hot water 30 min, drained and chopped; 1/2 pound sundried tomatoes soaked, in hot woater for 30 min, the drained and choppped; 5 tablespoons flour, all-purpose; 6 cups beef stock or broth, prefer veal stock if possible; 1/2 cup heavy whipping cream; 1/2 cup bourbon

Servings: persons

1/2 cup rosemary leaves fresh, chopped
1/2 cup lemon juice
2 tablespoons dijon mustard
1 x salt and black pepper to taste
1 1/2 cups olive oil
20 each chicken breast halves, boneless, skinless skinned and boned
10 each shallots chopped
6 cloves garlic chopped
1 1/2 pounds mushrooms, shiitake chopped
2 1/2 ounces mushrooms, wild dried, soaked in hot water 30 min, drained and chopped
1/2 pound sundried tomatoes soaked, in hot woater for 30 min, the drained and choppped
5 tablespoons flour, all-purpose
6 cups beef stock or broth, prefer veal stock if possible
1/2 cup heavy whipping cream
1/2 cup bourbon

1
Make a marinade by whisking 2 tablespoon rosemary, lemon juice, mustard, salt and pepper together, then slowly adding 1 cup of olive oil.
2
Pour over chicken breast halves and marinate from 1 to 8 hours.
3
Make the sauce in a large heavy-bottomed pan.
4
Saute the shallots and garlic in 1/4 cup olive oil until light gold.
5
Add remaing olive oil and rosemary, shittakes, wild musrooms and tomatoes.
6
Stir well then sprinkle on flour.
7
Cook an stir for 1 or 2 minutes, then slowly add the stock, stirring until a sauce forms.
8
Add cream, bourbon salt and pepper.
9
Bring to a boil, reduce heat and simmer 8 minutes.
10
Remove from heat, taste, adjust seasoning to taste, and add more bourbon as desired.
11
Remove chicken from marinade and grill or broil until cooked but still moist (about 10 min.).
12
Meanwhlie, reheat sauce.
13
(Recipe may be done ahead.
14
Reheat sauce and chicken separately.)
15
Arrange chicken on a serving platter and top with sauce.

1932

kcal

Calories

123

Fat

Carbs

169

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup rosemary leaves fresh, chopped, 1/2 cup lemon juice, 2 tablespoons dijon mustard, 1 x salt and black pepper to taste, and more.

Yes, Grilled Chicken Breasts with Wild Mushroom, and Bourbon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken Breasts with Wild Mushroom, and Bourbon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions