*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Poultry                          Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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 woater for 30 min
                         -the drained and choppped
    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 remaing olive oil and
   rosemary, shittakes, wild musrooms 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.).  Meanwhlie, reheat sauce.
   (Recipe may be done ahead.  Reheat sauce and chicken separately.)
   4. Arrange chicken on a serving platter and top with sauce.
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