Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chopped fresh rosemary
     1/2  cup           lemon juice
   2      tablespoons   Dijon mustard
                        salt and pepper to taste
   1 1/2  cups          olive oil
  20                    chicken breast halves -- skinned and boned
  10                    shallots -- chopped
  60      milliliters   garlic -- chopped
   1 1/2  pounds        shitake mushrooms -- sliced
   2 1/2  ounces        dried mixed wild mushrooms -- soaked in hot water
                        and chopped
     1/2  pound         sun dried tomatoes -- soaked
                        hot water for 30 minutes -- the drained and
                        -- chop
   5      tablespoons   flour
   6      cups          rich beef stock of broth
     1/2  cup           whipping ream
     1/2  cup           bourbon -- (or more to taste)

Preparation:

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. Sauté the shallots and garlic in 1/4 cup olive oil until light gold. Add remaining olive oil and rosemary, shitakes, 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.