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Grilled Chicken with White Wine Mushroom Sauce Recipe

Grilled Chicken with White Wine Mushroom Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (105)

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Average Rating:

Total Reviews: 105

Showing 31-40 of 105

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  • on August 25, 2009

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    I made this dish for my parents and my dad said it was the best recipe I had ever made. He even was pleased to eat the leftovers. It was easy and elegant. A+ Sunny!

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  • on August 11, 2009

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    I was looking to make dinner with mushrooms and stumbled across this recipe. I didn't have the time to brine the chicken first. Instead I sauted the mushrooms with dried rosemerry and tyme and made the broth as directed. Once it reduced to a thin gravy I added the raw (salt and peppered chicken and let it simmer. It still had a ton of flavor without all of the salt. Quick and easy. If you need more gravy for the chicken in the end just add another 1/2 cup of the broth. Tasty even if you don't like mushrooms.

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  • on August 09, 2009

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    Very tasty. I took some of the advice of the other reviews & really watched the salt. This was excellent & would be perfect for a date night meal!!

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  • on August 02, 2009

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    I read pervious comments so I only used .25 cup of kosher salt and the brine was great. I also used another suggestion and fried the chicken in pan before cooking in oven which allowed me to use the dripping for the gravy. I did not use any smoke flavor in chicken or cayenne pepper in gravy. The chicken turned out really moist and flavorful. I made quite a bit more of the gravy and as my friends said it was the best gravy thery ever ate...they put on the chicken, potatoes and salad! I will definitely make again.

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  • on August 01, 2009

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    My daughter who is 13 made the entire menu from the bistro episode. The flavors are fantastic and compliment each other beautifully. Even my son who hates everything that doesn't have golden arches on it loved the menu. A great hit for the whole family. I think next time we might make more of the mushroom sauce though.

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  • on July 26, 2009

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    I agree with everyone about reducing the salt for the brine. The flavor o the dish was exceptional. The mushroom sauce has that surprising little "kick" at the end from the cayenne papper. This will be a recipe I repeat and even one to serve for company.

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  • on July 19, 2009

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    I'm guessing this is good with kosher salt... I used pickling salt but only 1/2 as much (it dissolves extremely easily... still WAY too much salt... to the point that I can't really say how well it would have tasted otherwise... brines usually include equal amounts of salt and sugar, and even that would have been too much salt without using kosher salt. It does stay nice and juicy and i can imagine that it would be excellent with some major changes... unless you're going to use kosher salt.

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  • on May 31, 2009

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    Kosher salt is the key to this brine working and not being overly salty, It is not as salty as using the same amount of table salt. I brine a lot and ALWAYS use kosher salt, otherwise the amount needs to be adjusted. Mushroom sauce good, I used boneless skinless breasts as that was what I had, and just grilled chicken completely.

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  • on April 06, 2009

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    I love this recipe. I didn't make the brine however, too time consuming and everyone said it was way too salty. I just cooked some chicken breasts in the pan before making the sauce, removed the chicken and made the sauce in the same pan. That way you get the chicken bits!. I used a pinot grigio for the wine. I'm not a mushroom fan AT ALL but I still love this recipe and the flavor (I just pick out the mushrooms.

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  • on March 10, 2009

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    I prepared the entire Bisto Night In meal for my family and it was a big hit. I'm always looking for new recipes to try, and this one is great. I read previous reviews that said the chicken was way too salty. So I took their advice and used less salt. I only used 1/4 cup of salt and the chichen came out great. My family said that they would love to have this meal agian.

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