Grilled Chicken with White Wine Mushroom Sauce

Recipe courtesy Sunny Anderson

Show: Cooking for RealEpisode: Bistro Night In

Rated: 4 stars out of 5Rate itRead users' reviews (83)

RECIPE
COMMENTS & REVIEWS(83)

Cook Time:
45 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 0 min

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Directions

For Brine:

Ingredients

4 cups water
1 lemon, quartered and juiced
1/4 cup sugar
1 cup kosher salt
4 (6-ounce) boneless chicken breasts with skin
4 drops liquid smoke
4 tablespoons unsalted butter, softened
8 sage leaves
Kosher salt and freshly ground black pepper

For White Wine Mushroom Sauce:

3 tablespoons unsalted butter
1 tablespoon olive oil
1/2 sweet onion, chopped
8 ounces baby bella mushrooms, sliced
1/4 teaspoon cayenne pepper
1/2 cup semidry white wine
1 1/2 cups chicken stock
1 tablespoon all-purpose flour

Special equipment: grill pan

Preheat oven to 425 degrees F.

In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.

Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.

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Comments & Reviews

recipe Grilled Chicken with White Wine Mushroom Sauce
Kattia Brooklyn, NY 02-02-2010
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Tasty but way way too salty
Rated: 3 stars out of 5

my instinct told me that this recipe called for way too much salt and as it turned out i was right. i made this a few days... ago and i wished that i had cut down on the salt for the brine and forgo putting additional on the chicken before searing. My family agreed that they actually like the taste of the meal but it was so incredibly salty that we could only take one bite. now i have a pan full of inedible chicken that i have to try and figure out a way to salvage (i'm thinking some sort of chicken and rice might be the only way to get rid of the high salt content) i plan on trying this recipe again but i will cut down the salt considerably, maybe less than 1/4 cupRead more
recipe Grilled Chicken with White Wine Mushroom Sauce
null null, null 01-30-2010
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The Secret is the Brine
Rated: 4 stars out of 5

Based on some of the reviews, I used 1/4 c salt for the brine. I think that part was fine. But then adding more salt to the... chicken breasts to me was completey unecessary and I will omit that next time. It was a bit too salty (mainly the skin) but moist and tasty nonetheless. The mushroom sauce was my favorite part of this meal. DEEEE-LICIOUS! I'm going to add that to my repetoire. My husband devoured his meal. My stepson (age 7) was a bit more finicky and I think was turned off by the look of the mushroom sauce (kids!) but he ate some of it. I used rubbed sage instead of sage leaves and I grilled the chicken in a frying pan; also did not use liquid smoke. I will definitley make this again. Read more
recipe Grilled Chicken with White Wine Mushroom Sauce
Joanne Stillwater, NY 01-28-2010
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Too Salty for Me Too
Rated: 3 stars out of 5

I thought it was way too salty and so did my guests. We all liked the overall dish. I brined all day and perhaps that... length of time made the chicken too salty. I will do this again but may cut out the brine part alltogether. I loved the mushroom sauce. Read more
recipe Grilled Chicken with White Wine Mushroom Sauce
Jerri Maple Valley, WA 01-26-2010
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Too Salty
Rated: 1 stars out of 5

This was good chicken but way too-o salty.
recipe Grilled Chicken with White Wine Mushroom Sauce
Marsha Little Rock, AR 01-06-2010
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Wonderful
Rated: 5 stars out of 5

I fixed this last night and my friends and I fell in love with this recipe. I wish I had not used the liquid smoke. Too... strong for a delicate dish. I did add one clove of chopped garlic to the mushroom mixture. Next time I will add two. The mushrooms were amazing. I was able to find baby Bella mushrooms and I really think they made the difference. They do not get mushy at all. I want to try this mushroom sauce with a red wine and put it on beef or pork. A really great recipe. Just enjoy making it and eating!Read more
recipe Grilled Chicken with White Wine Mushroom Sauce
janice campbell, CA 12-03-2009
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I must have done something wrong...
Rated: 2 stars out of 5

even though I followed the recipe, I didn't like it. too salty and not enough wine flavor. Everyone seems to think it's great... so it must have been something I did, who knows :(Read more