Grilled Chicken with White Wine Mushroom Sauce

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I have to agree with the others, a bit too salty. The second time I made it I cut the salt to a half a cup, I think next time I will try a quarter. Other than that this is a very delicious chicken dish. The sauce is fabulous. My husband is very picky, but he loves this dish. I also found it very easy to make.

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I used two chicken breasts so I did half the brine... that was the first
time I brined chicken and with the chicken breasts leaning toward the dry
side...they turned out very moist. The wine mushroom sauce definitely was
full of flavor and I have to admit I only used a tiny bit of liquid smoke and I
prefer the flavor of the chicken without the liquid smoke. This was so easy
to make...I'll be making it again...a nice presentation for entertaining...

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We followed the recipe to the t and now I wish I had read the reviews! Next time I will halve the salt for the brine..............it was a very good dish, but a little on the salty side.

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I agree with all the others. If I had read the comments first before making the recipe we wouldn't have had to throw it out. If you follow the recipe to a "T" it is way to salty with the brine and then adding salt again before you start cooking it. Rinsing the chicken breasts after brining doesn't work wither to cut down on the salt, I tried that as well. For the brine you need only a 1/4 cup and then NO MORE SALT. Also I found the Cayenne pepper to over powering for the white wine Mushrooms. Using Rosemary and milder spices allows the wine and the onions and mushrooms to really bring out the flavors. Also I found to thicken up the sauce nicely you needed to add a little more flour.

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I didn't follow the recipe exactly. I brined it for about 20 min only and put my own dry rub with garlic powder, cumin, salt and pepper and some bay seasoning. But i made the sauce the way she said and it was soooo good. I would make this over and over. :

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I did adjust the amount of salt in the brine because one cup sounded outrageous- my husband said this is definitely a "do over"

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I used a few extra drops of liquid smoke to enhance the flavors. The first time I made the mistake of following the recipe's amount of salt for the brine (without rinsing the chicken and using salted butter - needless to say it was a sodium overload, but once we removed the skins it was still great. The second time I halved the salt in the brine, used unsalted butter, and added extra rosemary and sage - gets better ever time.
I love adding a bit of the gravy to the crispy potatos - being patient with the gravy makes a huge difference - don't try rushing it by adding more flour, it'll thicken more as it cools.

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I tried this recipe last night and took the advice of reducing the salt and also rinsing the chicken after the brine. Because we don't use a lot of salt, it was still a little salty, but I think it could be due to the fact I used kosher salt instead of regular salt (not sure?. Other than that, it was really good and my husband really liked it. Will be making it again, but reduce the salt a little more.

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I made the entire meal from "Bistro Night" last night for my family and it was a huge success! I do agree with the others that the skin did come out a bit too salty for my tastes (but my father and husband disagreed so I would do 1/2 cup next time and leave the rest the same - maybe another 1/2 a lemon in the brine because I love the flavor. This was so juicy I loved it and will brine a lot more now! The sauce wasn't too thin for me but I also did two tablespoons of butter and a little bit 2 1/2 tbsp of flour. This worked well for me. I will definitely be making this meal again!

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wonderful chicken I loved this recipe you can go so many differnt ways, i put my chicken in brewed i tea with lemon, for about 2 hours and it was tender and juicy. and i added no salt or sugar. Going to use this brime with all my chicken recipes. Hope this helps please let me no patti