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Grillel Chicken Breasts W/Wild Mushroom,…. And Bourbon Sau

Grillel Chicken Breasts W/Wild Mushroom,.... And Bourbon Sau recipe image
This dish features tender, marinated chicken breasts paired with a luxurious sauce made from earthy wild mushrooms, sun-dried tomatoes, and a splash of bourbon. The marinade infuses the chicken with bright lemon and herbal notes, while the sauce offers a deep, savory complexity with creamy richness. It&# 226;ÂÂs an elegant yet approachable meal perfect for date nights or impressive weeknight dinners. The combination of texturesâÂÂsucculent meat, chewy mushrooms, and smooth sauceâÂÂmakes every bite satisfying. Serve with crusty bread to soak up the delicious juices. This recipe balances rustic comfort with refined flavors, ensuring it becomes a favorite in your regular rotation for special occasions or cozy evenings at home.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 20
Calories: 55.7
Description
This dish features tender, marinated chicken breasts paired with a luxurious sauce made from earthy wild mushrooms, sun-dried tomatoes, and a splash of bourbon. The marinade infuses the chicken with bright lemon and herbal notes, while the sauce offers a deep, savory complexity with creamy richness. It&# 226;ÂÂs an elegant yet approachable meal perfect for date nights or impressive weeknight dinners. The combination of texturesâÂÂsucculent meat, chewy mushrooms, and smooth sauceâÂÂmakes every bite satisfying. Serve with crusty bread to soak up the delicious juices. This recipe balances rustic comfort with refined flavors, ensuring it becomes a favorite in your regular rotation for special occasions or cozy evenings at home.
Ingredients
  • 1/2 cups Lemon juice
  • 2 tablespoons Dijon Mustard
Directions
  1. 1
    Whisk together lemon juice, Dijon mustard, chopped fresh rosemary, salt, and pepper in a bowl, then slowly drizzle in olive oil while whisking to create an emulsion for the marinade.
  2. 2
    Place chicken breast halves in a shallow dish, pour the marinade over them, ensuring they are fully coated, and refrigerate for at least 1 hour or up to 8 hours for maximum flavor.
  3. 3
    Soak dried mixed wild mushrooms and sun-dried tomatoes in hot water for 30 minutes, then drain well and chop them into bite-sized pieces.
  4. 4
    In a large heavy-bottomed pan, sauté chopped shallots and garlic in 1/4 cup of olive oil over medium heat until light golden and fragrant, about 3-4 minutes.
  5. 5
    Add the remaining olive oil, fresh rosemary, sliced shiitake mushrooms, soaked wild mushrooms, and chopped sun-dried tomatoes to the pan, stirring to combine.
  6. 6
    Sprinkle flour over the mushroom mixture and cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste.
  7. 7
    Slowly pour in rich beef stock while stirring continuously to prevent lumps, allowing the sauce to thicken into a gravy consistency.
  8. 8
    Stir in whipping cream, bourbon, salt, and pepper, then bring the sauce to a boil before reducing heat to low and simmering for 8 minutes.
  9. 9
    Remove the sauce from heat, taste, and adjust seasoning, adding more bourbon if desired for a stronger kick.
  10. 10
    Preheat grill or broiler to high heat, then remove chicken from marinade, discarding any leftover marinade.
  11. 11
    Grill or broil chicken breasts for about 10 minutes, turning once, until cooked through but still moist and juicy.
  12. 12
    Reheat the mushroom-bourbon sauce gently over low heat if it has cooled.
  13. 13
    Arrange the grilled chicken breasts on a serving platter and spoon the hot wild mushroom and bourbon sauce generously over the top.

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

Ensure the chicken reaches an internal temperature of 165ðF (74ðC) for safe consumption.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

If you prefer a thinner sauce, add a splash more beef stock while simmering.

Fresh wild mushrooms like chanterelles or porcini can be used instead of dried, but adjust cooking time as they cook faster.

Keywords: chicken, grilled, mushroom, wild mushroom, bourbon, sauce, marinade, dinner, main course, lemon, dijon, rosemary, sun-dried tomatoes, shallots, garlic, rich, savory, comfort food, easy, quick
Read it online: https://www.chefs-mate.com/recipe/grillel-chicken-breasts-w-wild-mushroom-and-bourbon-sau/