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Grilled Chicken Breasts with Wild Mushrooms

Grilled Chicken Breasts with Wild Mushrooms


  • ½ cup chopped fresh rosemary
  • ½ cup lemon juice
  • 2 tbsp Dijon mustard
  • salt and pepper to taste
  • 1 ½ cups olive oil
  • 20 chicken breast halves skinned and boned
  • 10 chopped shallots
  • 60 mil chopped garlic
  • 1 ½ lbs sliced shiitake mushrooms
  • 2 ⅓ oz dried mixed wild mushrooms soaked in hot water for 30 mins; drain and chop
  • 5 tbsp flour
  • 6 cups rich beef stock broth
  • ½ cup whipping cream
  • ½ cup bourbon (or more to taste)


  • 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 remaining olive oil and rosemary, shiitakes, wild mushrooms 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.). Meanwhile, reheat sauce. (Recipe may be done ahead. Reheat sauce and chicken separately.) 4. Arrange chicken on a serving platter and top with sauce.