Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Chopped fresh Rosemary 2 1/2 oz Dried mixed wild mushrooms,
1/2 c Lemon juice -soaked in hot water 30 min
2 tb Dijon Mustard -drained and chopped
Salt Pepper to taste 1/2 lb Sun dried tomatoes, soaked
1 1/2 c Olive oil -in hot woater for 30 min
20 Chicken breast halves, -the drained and choppped
-skinned and boned 5 tb Flour
10 Shallots, chopped 6 c Rich beef stock of broth
6 cl Garlic, chopped 1/2 c Whipping ream
1 1/2 lb Shittake Mushrooms, sliced 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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