Grilled Chicken with White Wine Mushroom Sauce

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soooo good. I made this with ground steak instead of chicken and was it ever a great pairing. Reminded me of a dish at outback. It was that good.

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Thank you Sunny! Wonderful way for a chicken pick-me-up!!!!!

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Very good. I couldnt find boneless chicken breasts with skin on them, so I had to work around it. If you stick to the unsalted butter, this dish will not be salty.

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This was a terrific dish and easy to prepare. I cut the kosher salt back to 1/4 cup in the brine and used boneless, skinless chicken breasts. I brined the chicken for a couple of hours. Instead of 4 tablespoons of butter, I sauted the chicken in one tablespoon of EVOO for a couple of minutes to get some color on one side, then flipped it over and finished it in the oven while I made the sauce. I did not use the liquid smoke, I don't care for that stuff. Also, used dried sage as I didn't have fresh sage leaves. For the sauce, I skipped the flour and butter mixture and simply stirred the cold tablespoon of butter into the sauce off heat at the end. Served with Giada's Linguini with Butter, Pecorino, Arugula and Black Pepper. This was a memorable meal.

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This was REALLY good. I was so nervous about it being too salty as some people have stated, that I ended up rinsing off the brine, and not salting enough... I ended up using my cast iron pan to sear the chicken, and used that pan to make the mushroom gravy... OMGoodness... it was soo good! Gonna make this again - for sure!

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The white wine mushroom sauce is my favorite thing in the world. I make it and put it over mashed potatoes or chicken or anything. I can just eat it plain. So incredible. I will be making it for Thanksgiving.

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Continued...

I also subbed basil leaves for the sage since I used the dried version in the brine.

The question I have is: why not pan sear the chicken instead of using a grill? You can use the fond (brown bits to enhance the flavor of the sauce.

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Shame on all of you that gave this dish low ratings! Did you use the "RIGHT" kind of salt? I am just learning to cook and followed the recipe to the letter and this was the most amazing meal we have had in a long time, including restaurants. Sunny, thank you for making me look like a pro in front of my friends and family. I will definitely be paying more attention to your recipes, especially those that are not 5 stars because of comments like these in here. BTW: select the chicken breast you would like and just take it to the meat counter and ask them to pull the bone, the butcher at Public was happy to.

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The rule of thumb is one cup of salt to one GALLON of water. That is why this dish is too salty.

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I think I can't find boneless chicken breasts with skin on them! Haven't seen them yet. We just work around it with this recipe with good results.