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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 71-80 of 105

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  • on June 16, 2008

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    The chicken was moist and very tasty, and the mushroom sauce was out of the world.
    Pete

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  • on June 15, 2008

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    I followed the directions to a t and it was too salty to eat. We ended up throwing it away and having cereal.

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  • on June 14, 2008

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    I made this for dinner the night that I saw the show. It is great! Everyone loved it. In the show I thought that she used a 1/2 salt, so that's what I did. I used fresh sage out of my herb garden. The potatos & salad are good too.

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  • on June 12, 2008

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    This is a great recipe. It turned out really well. The only thing that I would change is the amount of salt. I only used 2 chicken breasts so I will cut down to a half a cup of salt in the brine the next time I use it.

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  • on June 11, 2008

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    DON'T EVEN THINK OF OF PUTTING A CUP OF SALT IN THE BRINE! THATS A HALF BOX OF SALT. Because I used a whole cup, I will not need embalming upon my death, I think it probably was supposed to be 1/4 cup, and I wish I would have read the reviews first because that's what the others did. I'll try this one again and amend to 1/4 cup NaCl. The sauce needed something, but it was pretty good, maybe some canned artichokes.

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  • on June 09, 2008

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    I watched the episode when this recipe was made. It looked so good I had to try it myself. Let me tell you, if your gut instinct says "1 cup of salt? That sounds like a lot." Trust your gut or it's going to end up sick! After brining let me suggest rinsing the chicken WELL or drastically reducing the salt. I took a couple of bites after it came out of the oven...my stomach hurts now because of the SODIUM OVERLOAD. I just wasted good chicken!

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  • on June 09, 2008

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    Watched sunny make this and thought I have to try this. I am so glad I did. Even my picky husband loved this. I did adjust brine to 1/2 cup kosher salt and actually brined breasts for 1 1/2 hours. The chicken was moist and delicious and the mushroom sauce was fantastic. Will double or triple the mushroom sauce next time it make this recipe which will be often. The potatoes were pretty and wonderful and loved the salad with dressing. Try this you will love it. Thank you Sunny!

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  • on June 08, 2008

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    This chicken was fabulous. I only cook for myself plus one, so I just used two chicken breasts, and they were skinless. Instead of placing the butter and sage under the skin, I chopped the sage and mixed it with the butter and liquid smoke. I spread the sage butter on both sides of the salt and pepper seasoned breasts and then seared one side in a cast-iron skillet. Then I just flipped the breasts, put the skillet in the oven for about 20 minutes, and made the sauce. It was delicious! I think the brine and the butter are the keys to this recipe. The potatoes from this episode were awesome, too.

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  • on June 04, 2008

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    We just made the mushroom sauce and paired it with steak. It was so delicious. I wanted to eat more and more of it. I was standing over the pan while I was cooking and just kept taking spoonfuls of the broth.

    We did not make the chicken and I see the other reviews say there is too much salt in the brine. I am a HUGE fan of brining. So to those of you that think brining is bad now, just add less salt next time and rinse your chicken when you are done. I just hate to see people never brine again because of this experience. Brining is key to great chicken.

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  • on June 03, 2008

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    I made this recipe tonight and everyone thought it was fine dining quality. I would definitely reduce the salt in the brine. I used 1/3 cup salt with 1/4 cup sugar. Made all the difference. This was easy to make and will make again!

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