Grilled Chicken with White Wine Mushroom Sauce
Show: Cooking for Real
Episode: Bistro Night In
Rate This RecipeRead users' reviews (105)
- Recipe categories: Wine, Poultry, Chicken, Vegetables, Mushroom,
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Easy Rice Bake Casserole
(02:57)
-
Best Ever Chicken Enchiladas
(05:06)
-
Shrimp Scampi
(00:03:27)
-
Ham and Cheese Spirals
(02:46)
-
Easy Party Appetizers
(01:47)
-
Baked Shrimp Scampi
(05:35)
-
Giada's Italian Pasta Salad
(03:54)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Healthy Carbs You Should Be Eating
7 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Favorite Vegetarian Recipes
32 Photos
-
Mother's Day Breakfast and Brunch Recipes
24 Photos
-
Mother's Day Dessert Recipes
17 Photos
-
Family-Friendly Weeknight Dinner Recipes
20 Photos
-
Easy Breakfast for Dinner Recipes
23 Photos
-
Healthy Summer Sides
13 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Carbs You Should Be Eating
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 105
Showing 81-90 of 105
Sort by:
SELECT
By CatNippin
Huntingtown, MD
on June 02, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used the suggested brine changes other reviewers submitted and it turned out great. The mushroom sauce was fantastic! The trick with the butter and flour is one of the best tips I've heard in a long time. I will make this again!
By SheaHey
Central NJ
on June 01, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just TIVO'd the episode and Sunny clearly says to use twice as much salt as sugar, so with 1/4 cup sugar you should use 1/2 cup of salt. There are quite a few recipes on this website that are written wrong. Blame the typists at FN.com and not the cooks/chefs. I know on one Paula Deen recipe measurements online were changed several months later after enough people complained (I presume that's why it was corrected.
By nieldl_9492174
mechanicsville, VA
on June 01, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made the White Wine Mushroom sauce tonight with steaks. It was fabulous. Can't wait to try it with the chicken.
By pwimr_8186962
cornelius, NC
on June 01, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I checked this recipe several times for measurements. I used 6 breasts and marinated for an hour and a half...texture was good, but not good at all as way too salty..Don't think I'll be trying any more from this show..
By brmama3_10466031
Payette, ID
on June 01, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made this recipe every weekend for the last month now and my family keeps requesting it! The ingredients for the brine were off, but I adjusted the salt amount. I also roasted a whole chicken instead of the breasts and it still turned out wonderfully! The sauce is fantastic and even my two year old ate it.
By vies8_6277146
PORT WASHINGTON, NY
on May 17, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
IT WAS DELICIOUS AND LOOKED LIKE I WORKED A LOT HARDER.
By srcpod_10333903
covington, GA
on May 06, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The proper brine ratio for this type of poultry is 1/4 cup of kosher salt to 4 cups water. 1 cup of table salt to 4 cups would definitely make it too salty. With the proper brine it was great.
By denise.cruz_103...
Crown Point, IN
on May 05, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Someone needs to check the ingredients on the brine. I followed the directions as they appear on the internet and the chicken was inedible and had to be thrown away due to extreme saltiness.
Should the brine require 1 cup of salt?
I suspect that is a mistake (unfortunately for me.
By marshasing_1047422
Owings Mills, MD
on May 04, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My husband and I brine all of our meats prior to cooking so this was a no-brainer for us. The chicken looked and tasted wonderful! We didn't use the liquid smoke as we used our charcoal grill for this but we did finish it in the oven. I never eat leftovers but the next night I couldn't wait to eat this again. For those of you that say it is too salty adjust the brine or amount of salt you use in the recipe and don't forget to pat it try before tou cook it. I would make this every week if I could. The entire meal was easy and wonderful! Sunny has become my favorit new chef!
By terrily8_1759472
Leander, TX
on May 04, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Brining was new technique for me. After this recipe, I won't be doing it again. It was really only the skin of my chicken that was overly salty. But after going through the trouble of crisping it up in a grill pan before baking, I was looking forward to the skin! I couldn't eat it. I loved the trick with the butter and flour though. And I had a barely used bottle of liquid smoke, so I was glad to find a use for it.