Grilled Chicken with White Wine Mushroom Sauce

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Why didnt I listen to the warnings?? I thought id be safe since i was using kosher salt but I wasnt at all... i diid end up throwing it away and my daughter told me to never make that chicken again! and she is a chicken freak... the first chicken ive ever seen that she didnt like... the gravy was good and i may try it again with LOTS of less salt

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I took the advice of others and reduced the salt in this recipe to 1/4 cup and increased the wine to 1 cup. I also substituted basil for the sage. It tasted wonderful. My daughter and husband also loved it. Definitely a good weeknight recipe!!

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I cooked this for my wife tonight and it was amazing. The sage gives a great flavor, and my wife kept asking what the incredibly tasty crisp on top was. She said before I cooked it that she didn't like skin-on chicken and now she is eating her words and every bit of chicken on her plate. I didn't do the potatoes, but I did sautee some green beans with a little pancetta with some garlic in the rendered fat. I added a Mediterranean (sp? salad that had some baby spinach, some sun dried tomatoes, provolone chunks and I made a honey-mustard vinegarette. AWESOME!!!!

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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 cup

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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.

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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.

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This was good chicken but way too-o salty.

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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!

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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 :(

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This was fantastic! After several "mmmmmm's" from my husband, he asked if I would like a wide screen TV in the kitchen! Sodium is an issue in our home, so I left out the salt in the brine, and used organic chicken stock that has a fraction of the sodium of regular stock. And it was still wonderful, the chicken was juicy and flavorful. The sauce was so good that it is going to be my " go to sauce" in the future. Keep up the good work Sunny. I am a Food Network aholic, and love your shows.