Grilled Chicken Breasts With Wild Mushrooms Recipe

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Servings: 12


Cost per serving $5.82 view details
  • 1/2 c. Minced fresh Rosemary
  • 1/2 c. Lemon juice
  • 2 Tbsp. Dijon Mustard Salt & Pepper to taste
  • 1 1/2 c. Extra virgin olive oil
  • 20 x Chicken breast halves, skinned and boned
  • 10 x Shallots, minced
  • 60 ml Garlic, minced
  • 1 1/2 lb Shittake Mushrooms, sliced
  • 2 1/2 ounce Dry mixed wild mushrooms, soaked in warm water And minced
  • 1/2 lb Sun dry tomatoes, soaked Warm woater for 30 minutes, the liquid removed and chop
  • 5 Tbsp. Flour
  • 6 c. Rich beef stock of broth
  • 1/2 c. Whipping ream
  • 1/2 c. Bourbon, (or possibly more to taste)


  1. 1. Make a marinade by whisking 2 Tablespoons rosemary, lemon juice, mustard, salt and pepper together, then slowly adding 1 C. of extra virgin olive oil. Pour over chicken breast halves and marinate from 1 to 8 hrs.
  2. 2. Make the sauce in a large heavy-bottomed pan. Saute/fry the shallots and garlic in 1/4 c. extra virgin olive oil till light gold. Add in remaing extra virgin olive oil and rosemary, shittakes, wild musrooms and tomatoes. Stir well then sprinkle on flour. Cook an stir for 1 or possibly 2 min, then slowly add in the stock, stirring till a sauce forms. Add in cream, bourbon salt and pepper. Bring to a boil, reduce heat and simmer 8 min. Remove from heat, taste, adjust seasoning to taste, and add in more bourbon as desired.
  3. 3. Remove chicken from marinade and grill or possibly broil till cooked but still moist (about 10 minutes.). Meanwhlie, reheat sauce. (Recipe may be done ahead.
  4. Reheat sauce and chicken separately.)
  5. 4. Arrange chicken on a serving platter and top with sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 369g
Recipe makes 12 servings
Calories 805  
Calories from Fat 468 58%
Total Fat 52.47g 66%
Saturated Fat 10.51g 42%
Trans Fat 0.28g  
Cholesterol 148mg 49%
Sodium 158mg 7%
Potassium 838mg 24%
Total Carbs 23.15g 6%
Dietary Fiber 4.4g 15%
Sugars 4.33g 3%
Protein 53.43g 85%
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