Grilled Chicken with White Wine Mushroom Sauce

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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.

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The wine/mushroom sauce is an excellent sauce to build off of. In preparing this dish, I used a different approach with the chicken to save time. I first pounded out the chicken to a 1/4 - 1/2 thickness, sprinkled with kosher salt, pepper, and ground sage on both sides. Once that was done I started prep on the sauce as per the recipe. I then started the cooking the mushrooms and onions and once the veggies were soft, I added the wine to let it start to reduce and then went back to prepping chicken. I rubbed the liquid smoke on the chicken breasts and added them to the grill pan. Once they had cooked about 3 minutes, I covered the grill pan with a cookie sheet, once done on one side I flipped and recovered with cookie sheet. All together, about 5 -6 min per side. By the time the chicken was done, I had already added the chicken broth and had it reduced. I finished up the sauce while the chicken rested.

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Absolutely disgusting. We've reserved the sauce, but the chicken was way too salty. You can't brine for 30 minutes and think that's enough. Worst meal I've ever prepared.

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This is awesome but we found too much salt is used. We found if yo9u saok it in the salt there is no need to add more. Otherwise this is fantastic

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I cook...a LOT...always trying new recipes.
And I must say this was one of our absolute favorites ever! It was so delicious!
Will definitely make this again and again and again!
Thanks Sunny!

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Selected this recipe solely for the mushroom sauce. Great sauce and easy. Had a left over skinless chicken breast, so decided to prepare that for myself. But recently retired and decided to learn how to do sauces. This was a fantastic base to learn. Very simple ingredients. Easy substitutions if you don't have the right herb. The cayenne heat, which I like a lot, can be cut down to nothing for kids,or punched up to wonderful heights. You control the shakes of the container!!! With a little imagination, this sauce will enhance an endless varitiy of dishes.

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Made this tonight and it was amazing!

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I used this recipe to roast a whole chicken, I didn't have enough salt so I only used about 1/2 cup or so and a little extra water to cover the chicken and instead of sage I used dried thyme and rosemary mixed with butter both inside and outside the skin (I did not use liquid smoke. Chicken was moist and delicious and the mushroom sauce was awesome. I used a individual size bottle of white wine. I served it with egg noodles cooked in broth and steamed broccoli... one of the best meals we've had in a long time.

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This was a 9 out of 10 ONLY because it was salty. I have used brines before and always rinse the meat well after taking out of the brine but forgot to do so this time. Also don't salt it again before grilling like recipe says to. Other than that I seared it in a pan instead of the 5 mins on the grill. Was moist and delicious. Also used boneless skinless and just rubbeed "rubbed sage" and the butter all over the breasts before searing. LOVED IT!