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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 61-70 of 105

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  • on September 28, 2008

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    BEST CHICKEN AND MEAL. I LOVE YOUR UP BEAT PERSONALITY. YOU REALLY ARE A SUPER PLUS TO FNW. LOVE YOU SUNNY, KEEP THOSE GOOD RECEIPES COMING GIRL.

    DYAN "RAGN CAJUN"

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  • on September 28, 2008

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    I would recommend 1/2 cup salt. I actually changed the sugar to 1/2 cup honey and used rosemary instead of sage. But I will try the sage during the cooler months. . I also added lemon pepper. Brine it for 1 1/2 hrs and then grill. Very good. It is very important to remember to rinse the chicken.

    IOne more thing. If you heat of the ingredients and simmer for 5 minutes the flavors seem to infuse better. Just remember before you put the chicken in the brine to add enough ice to the brine to cook it down.

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  • on August 04, 2008

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    This was a very easy recipe! I used 1/4 cup of salt like others suggested. The chicken came out so moist and good. The sauce didn't thicken up like I expected. It was rather watery but still good. This dish is like a chicken marsala. I got rave reviews for this one.

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  • on July 30, 2008

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    I have made this dish 4 or 5 times in less than 2 month. Each time I've made this it's turned out a bit different, by my own doing, and has always gotten better. I'm not chef, but i can cook well and found this to be pretty easy; I can agree that should be for imter. cooks. The absolute most important part of this recipe in the brine; this mush be done and done with enough time to insure the chicken will be favorful and moist. I will keep this recipe on my top 5 or 10 list and continue to make this. I recommend that chicken be brined for just about every chicken dish made; this will insure the best outcome. I've recently learnt that you can brine pork which i plan to try.

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  • on July 26, 2008

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    I made this recipe as soon as it first was on, but without the mushroom sauce. We absolutely loved the chicken. By adding lemon and different spices to the brine, the possibilities are endless. I now brine my chicken for appetizers and salads. Thanks Sunny!

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  • on July 21, 2008

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    I'm in my early 20s and a very brand new cook. I saw this episode last month and knew I had to try it! The first time I made it, the chicken was a little too salty. So I made it again for my parents last week and it was out of this world! I used a little less salt in the brine and only had it soaking for about 45 minutes. Also, I used a little less pepper in the sauce as well and it turned out amazing. My parents are tough critics and they praised me for this dish! The garlic potatoes are also a must along with the chicken!

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  • on July 15, 2008

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    FYI for all who rated this recipe low because it was too salty - you're supposed to rinse ANYTHING you brine. After rinsing, the rest of the recipe goes off without a hitch and tastes great!

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  • on July 12, 2008

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    I am a man and recently have been the cook in the family. I thoroughly enjoy making this dish because it's easy, affordable, and delicious! Being a diabetic I've had to change one thing in it and that's the amount of salt. The recipe calls for entirely too much. I recommend this recipe to everyone. I love Sunshine Anderson.

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  • on July 11, 2008

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    Didn't make the recipe. I just made the brine to do some chicken wings on the BBQ. Left them in the brine a couple of hours. If they had been half as salty, we still couldn't have eatten them.

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  • on June 16, 2008

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    I liked the overall flavor of the mushroom sauce but at the end instead of the butter/flour mixture I added about 1/2 cup of low fat sour cream. I also omitted the grilling step and baked boneless skinless breasts with the completed sauce on top. My husband loved it.

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