This dish transforms simple chicken breasts into a restaurant-quality meal with a deeply savory wild mushroom sauce. The chicken is marinated in lemon, Dijon, and rosemary, then grilled to golden perfection. Meanwhile, shiitake and dried wild mushrooms are sautéed with shallots and garlic, then simmered with beef stock, cream, and a splash of bourbon for a luxurious, robust flavor. The acidity of the sun-dried tomatoes cuts through the richness, balancing every bite. ItâÂÂs an elegant yet approachable dinner perfect for date nights or impressing guests, offering a comforting, hearty experience without being overly complicated to prepare.
Grillel Chicken Breasts W/Wild Mushroom, ….
Description
This dish transforms simple chicken breasts into a restaurant-quality meal with a deeply savory wild mushroom sauce. The chicken is marinated in lemon, Dijon, and rosemary, then grilled to golden perfection. Meanwhile, shiitake and dried wild mushrooms are saut&# 195;©ed with shallots and garlic, then simmered with beef stock, cream, and a splash of bourbon for a luxurious, robust flavor. The acidity of the sun-dried tomatoes cuts through the richness, balancing every bite. ItâÂÂs an elegant yet approachable dinner perfect for date nights or impressing guests, offering a comforting, hearty experience without being overly complicated to prepare.Ingredients
Directions
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In a small bowl, whisk together 1/2 cup lemon juice, 2 tablespoons Dijon mustard, 2 tablespoons chopped fresh rosemary, salt, and pepper. Slowly drizzle in 1 cup olive oil while whisking to create an emulsion.
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Place 20 skinless, boneless chicken breast halves in a shallow dish or resealable bag. Pour the marinade over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 1 hour or up to 8 hours.
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While the chicken marinates, soak 2.5 oz dried mixed wild mushrooms and 1/2 lb sun-dried tomatoes in hot water for 30 minutes. Drain well and chop both the mushrooms and tomatoes.
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Heat 1/4 cup olive oil in a large heavy-bottomed pan over medium heat. Add 10 chopped shallots and 6 cloves chopped garlic. Sauté until light gold and fragrant, about 3-4 minutes.
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Add the remaining olive oil and the rest of the fresh rosemary to the pan. Stir in 1.5 lb sliced shiitake mushrooms, the soaked wild mushrooms, and the sun-dried tomatoes. Cook, stirring occasionally, for 5 minutes.
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Sprinkle 5 tablespoons of flour over the mushroom mixture. Stir constantly and cook for 1-2 minutes to remove the raw flour taste.
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Slowly pour in 6 cups of rich beef stock, stirring continuously to prevent lumps. Bring the sauce to a boil, then reduce heat to low.
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Stir in 1/2 cup whipping cream and 1/2 cup bourbon. Simmer gently for 8 minutes until the sauce thickens slightly. Season with salt and pepper to taste, adding more bourbon if desired. Remove from heat.
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Preheat a grill or broiler to high. Remove chicken from the marinade, letting excess drip off. Grill or broil chicken for about 10 minutes, turning once, until cooked through but still moist.
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Reheat the mushroom sauce if it has cooled. Arrange the grilled chicken breasts on a serving platter and spoon the warm wild mushroom sauce generously over the top. 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.
