Mix cornstarch and ¼ cup water together to make slurry for thickening.
In a small stock pot, add mushroom stems, diced onion, diced celery, diced carrot, bay leaf, 3 crushed garlic cloves and grain mustard. Simmer for 30-45 minutes.
Puree and strain the liquid. Return strained liquid to pot and cook for another 10 minutes. Whisk in corn starch slurry and serve.
While au jus is finishing, in a sauté pan, add 1 tbsp of olive oil and the mushrooms and cook over high heat for 3-4 minutes. Add last clove garlic, chopped, and sage and remove from heat and reserve.
Rub chicken breasts with other 2 tbsp of olive oil then coat with jerk seasoning. Grill the chicken for 4-5 minutes per side until done (internal temp of 165 degrees). Place chicken on plate top with some mushrooms and 3 oz au jus.
Ingredients
1 bay leaves
1/4 cup corn starch
4 tbsp jerk seasoning
1 cup mushroom(s), crimini, tops and stems separated
1 cup mushroom(s), oyster, fresh whole, tops and stems separated
1 cup mushroom(s), shiitake, fresh whole, tops and stems separated
1 tbsp mustard, whole grain
1/2 cup Peak Fresh Produce® Carrot(s), diced
1/2 cup Peak Fresh Produce® Celery, diced
4 cloves Peak Fresh Produce® Garlic, Clove(s)
1/2 cup Peak Fresh Produce® Onion(s), Chopped
3 tbsp Piancone® Oil, Olive
1 tbsp sage, fresh, minced
4 6-oz. breasts West Creek® Chicken, Breast(s), Boneless Skinless
