Grillel Chicken Breasts W/Wild Mushroom,…. And Bourbon
Description
This elegant dish features tender grilled chicken breasts smothered in a luxurious sauce made with wild shiitake mushrooms, sun-dried tomatoes, and a splash of bourbon. The combination of earthy mushrooms, tangy lemon, and the warm sweetness of bourbon creates a complex, restaurant-quality flavor profile that is perfect for date nights or special family dinners. It strikes the perfect balance between rustic comfort and refined taste.Ingredients
Directions
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Whisk together lemon juice, Dijon mustard, chopped fresh rosemary, salt, and pepper in a bowl. Slowly drizzle in 1 cup of olive oil while whisking constantly to create an emulsion.
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Place chicken breast halves in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
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While the chicken marinates, soak dried mixed wild mushrooms in hot water for 30 minutes until softened. Drain well, reserving the soaking liquid, and chop if they are large.
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Heat 1/4 cup of olive oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add chopped shallots and garlic, sautéing until soft and light gold, about 3-4 minutes.
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Add the remaining olive oil, fresh rosemary, rehydrated wild mushrooms, sliced shiitake mushrooms, and chopped sun-dried tomatoes to the pan. Stir to combine.
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Sprinkle flour over the vegetable mixture and stir continuously for 1-2 minutes to cook out the raw flour taste.
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Slowly pour in the rich beef stock and reserved mushroom soaking liquid, stirring constantly to prevent lumps. Bring the mixture to a gentle boil.
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Reduce heat to low and stir in whipping cream, bourbon, salt, and pepper. Simmer gently for 8 minutes until the sauce thickens and coats the back of a spoon.
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Taste the sauce and adjust seasoning with more salt, pepper, or bourbon as desired. Remove from heat and keep warm.
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Preheat grill or broiler to medium-high. Remove chicken from marinade, discarding any leftover marinade.
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Grill or broil chicken breasts for about 10 minutes, turning once, until cooked through but still moist (internal temperature of 165ðF).
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Arrange the grilled chicken breasts on a serving platter. Ladle the hot wild mushroom and bourbon sauce generously over the chicken. Serve immediately.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 55.7kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 87.3mg4%
- Total Carbohydrate 9.7g4%
- Dietary Fiber 4.5g18%
- Sugars 0.8g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list provided in the source appears incomplete. Ensure you have chicken breasts, olive oil, fresh rosemary, salt, pepper, dried mixed wild mushrooms, shallots, garlic, shiitake mushrooms, sun-dried tomatoes, flour, beef stock, whipping cream, and bourbon on hand before starting.
Always discard the marinade used to soak raw chicken; do not reuse it for basting unless it has been boiled for several minutes to kill bacteria.
For the best texture, pat the chicken dry before grilling. If using a broiler, place the rack about 4-6 inches from the heat source and watch carefully to prevent burning.
