Grilled Chicken with White Wine Mushroom Sauce

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • For Brine:
  • 4 cups water
  • 1 lemon, quartered and juiced
  • 1/4 cup sugar
  • 1 cup kosher salt
  • 4 (6-ounce) boneless chicken breasts with skin
  • 4 drops liquid smoke
  • 4 tablespoons unsalted butter, softened
  • 8 sage leaves
  • Kosher salt and freshly ground black pepper
  • For White Wine Mushroom Sauce:
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 sweet onion, chopped
  • 8 ounces baby bella mushrooms, sliced
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup semidry white wine
  • 1 1/2 cups chicken stock
  • 1 tablespoon all-purpose flour
Directions
Watch how to make this recipe

Special equipment: grill pan

Preheat oven to 425 degrees F.

In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.

Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.


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4.1 114
Great recipe. I purchased the hickory liquid smoke, I put 1 cup of wine, and when done, I served it over a bed of Angel Hair pasta. item not reviewed by moderator and published
Thought it was great. Loved the "kick" from the hot pepper. Used it with my turkey meatballs over spaghetti squash...yum!! item not reviewed by moderator and published
The sauce had no flavor and was too thin. item not reviewed by moderator and published
I enjoyed the liquid smoke taste....mushrooms turned out well. I mixed in the oven pan drippings. Yummy item not reviewed by moderator and published
one of my favorite chicken dishes! I double the sauce because its never enough! I've also used boneless, skinless breasts and it still comes out perfectly! item not reviewed by moderator and published
This was a very tasty sauce. For lack of time, I broiled some marinated chicken. As for the sauce I added some minced garlic and for lack of chicken stock, I used broth. My husband and I thought it was very good and I will definitely be making this again! item not reviewed by moderator and published
This dish was delish! item not reviewed by moderator and published
EXCELLENT...Restaurant quality. My husband made this for me this evening. I almost "licked" the pan. He followed the recipe with a few exceptions. He used skinless chicken breast, sliced in half and a good quality rubbed sage. The brine, equal parts salt and sugar. He use a grill pan then placed the cutlets in the oven for a short while. The flavor in the pan after the chicken came out of the oven was to die for, then the flavorful sauce over top, awesome. I'll be sure he makes this often. item not reviewed by moderator and published
This was delicious, I made a few changes, I only used half of cup of salt for the brine. I also pan grilled it instead of cooking it in the oven just for timing purposes and used paprika instaed of the liquid smoke because i didnt have any. I will be adding this to my recipe box. item not reviewed by moderator and published
This meal was really quick to prepare and very good. I used skinless chicken breast still came out good. item not reviewed by moderator and published
This white wine mushroom sauce is soooo good the best recipe ever. I made this with ground steak instead of chicken and was it ever a great pairing. Reminded me of a dish at outback. It was that good. Also over chicken and that's the best . I use chicken tenders on the gass grill. Quick and easy. No brine necessary. item not reviewed by moderator and published
Only made the sauce from this recipe. It was quite good. item not reviewed by moderator and published
Thank you Sunny! Wonderful way for a chicken pick-me-up!!!!! item not reviewed by moderator and published
Very good. I couldnt find boneless chicken breasts with skin on them, so I had to work around it. If you stick to the unsalted butter, this dish will not be salty. item not reviewed by moderator and published
This was a terrific dish and easy to prepare. I cut the kosher salt back to 1/4 cup in the brine and used boneless, skinless chicken breasts. I brined the chicken for a couple of hours. Instead of 4 tablespoons of butter, I sauted the chicken in one tablespoon of EVOO for a couple of minutes to get some color on one side, then flipped it over and finished it in the oven while I made the sauce. I did not use the liquid smoke, I don't care for that stuff. Also, used dried sage as I didn't have fresh sage leaves. For the sauce, I skipped the flour and butter mixture and simply stirred the cold tablespoon of butter into the sauce off heat at the end. Served with Giada's Linguini with Butter, Pecorino, Arugula and Black Pepper. This was a memorable meal. item not reviewed by moderator and published
This was REALLY good. I was so nervous about it being too salty as some people have stated, that I ended up rinsing off the brine, and not salting enough... I ended up using my cast iron pan to sear the chicken, and used that pan to make the mushroom gravy... OMGoodness... it was soo good! Gonna make this again - for sure! item not reviewed by moderator and published
The white wine mushroom sauce is my favorite thing in the world. I make it and put it over mashed potatoes or chicken or anything. I can just eat it plain. So incredible. I will be making it for Thanksgiving. item not reviewed by moderator and published
Continued... I also subbed basil leaves for the sage since I used the dried version in the brine. The question I have is: why not pan sear the chicken instead of using a grill? You can use the fond (brown bits to enhance the flavor of the sauce. item not reviewed by moderator and published
Shame on all of you that gave this dish low ratings! Did you use the "RIGHT" kind of salt? I am just learning to cook and followed the recipe to the letter and this was the most amazing meal we have had in a long time, including restaurants. Sunny, thank you for making me look like a pro in front of my friends and family. I will definitely be paying more attention to your recipes, especially those that are not 5 stars because of comments like these in here. BTW: select the chicken breast you would like and just take it to the meat counter and ask them to pull the bone, the butcher at Public was happy to. item not reviewed by moderator and published
The rule of thumb is one cup of salt to one GALLON of water. That is why this dish is too salty. item not reviewed by moderator and published
I think I can't find boneless chicken breasts with skin on them! Haven't seen them yet. We just work around it with this recipe with good results. item not reviewed by moderator and published
The wine/mushroom sauce is an excellent sauce to build off of. In preparing this dish, I used a different approach with the chicken to save time. I first pounded out the chicken to a 1/4 - 1/2 thickness, sprinkled with kosher salt, pepper, and ground sage on both sides. Once that was done I started prep on the sauce as per the recipe. I then started the cooking the mushrooms and onions and once the veggies were soft, I added the wine to let it start to reduce and then went back to prepping chicken. I rubbed the liquid smoke on the chicken breasts and added them to the grill pan. Once they had cooked about 3 minutes, I covered the grill pan with a cookie sheet, once done on one side I flipped and recovered with cookie sheet. All together, about 5 -6 min per side. By the time the chicken was done, I had already added the chicken broth and had it reduced. I finished up the sauce while the chicken rested. item not reviewed by moderator and published
Absolutely disgusting. We've reserved the sauce, but the chicken was way too salty. You can't brine for 30 minutes and think that's enough. Worst meal I've ever prepared. item not reviewed by moderator and published
This is awesome but we found too much salt is used. We found if yo9u saok it in the salt there is no need to add more. Otherwise this is fantastic item not reviewed by moderator and published
I cook...a LOT...always trying new recipes. And I must say this was one of our absolute favorites ever! It was so delicious! Will definitely make this again and again and again! Thanks Sunny! item not reviewed by moderator and published
Selected this recipe solely for the mushroom sauce. Great sauce and easy. Had a left over skinless chicken breast, so decided to prepare that for myself. But recently retired and decided to learn how to do sauces. This was a fantastic base to learn. Very simple ingredients. Easy substitutions if you don't have the right herb. The cayenne heat, which I like a lot, can be cut down to nothing for kids,or punched up to wonderful heights. You control the shakes of the container!!! With a little imagination, this sauce will enhance an endless varitiy of dishes. item not reviewed by moderator and published
Made this tonight and it was amazing! item not reviewed by moderator and published
I used this recipe to roast a whole chicken, I didn't have enough salt so I only used about 1/2 cup or so and a little extra water to cover the chicken and instead of sage I used dried thyme and rosemary mixed with butter both inside and outside the skin (I did not use liquid smoke). Chicken was moist and delicious and the mushroom sauce was awesome. I used a individual size bottle of white wine. I served it with egg noodles cooked in broth and steamed broccoli... one of the best meals we've had in a long time. item not reviewed by moderator and published
This was a 9 out of 10 ONLY because it was salty. I have used brines before and always rinse the meat well after taking out of the brine but forgot to do so this time. Also don't salt it again before grilling like recipe says to. Other than that I seared it in a pan instead of the 5 mins on the grill. Was moist and delicious. Also used boneless skinless and just rubbeed "rubbed sage" and the butter all over the breasts before searing. LOVED IT! item not reviewed by moderator and published
Why didnt I listen to the warnings?? I thought id be safe since i was using kosher salt but I wasnt at all... i diid end up throwing it away and my daughter told me to never make that chicken again! and she is a chicken freak... the first chicken ive ever seen that she didnt like... the gravy was good and i may try it again with LOTS of less salt item not reviewed by moderator and published
I took the advice of others and reduced the salt in this recipe to 1/4 cup and increased the wine to 1 cup. I also substituted basil for the sage. It tasted wonderful. My daughter and husband also loved it. Definitely a good weeknight recipe!! item not reviewed by moderator and published
I cooked this for my wife tonight and it was amazing. The sage gives a great flavor, and my wife kept asking what the incredibly tasty crisp on top was. She said before I cooked it that she didn't like skin-on chicken and now she is eating her words and every bit of chicken on her plate. I didn't do the potatoes, but I did sautee some green beans with a little pancetta with some garlic in the rendered fat. I added a Mediterranean (sp?) salad that had some baby spinach, some sun dried tomatoes, provolone chunks and I made a honey-mustard vinegarette. AWESOME!!!! item not reviewed by moderator and published
my instinct told me that this recipe called for way too much salt and as it turned out i was right. i made this a few days ago and i wished that i had cut down on the salt for the brine and forgo putting additional on the chicken before searing. My family agreed that they actually like the taste of the meal but it was so incredibly salty that we could only take one bite. now i have a pan full of inedible chicken that i have to try and figure out a way to salvage (i'm thinking some sort of chicken and rice might be the only way to get rid of the high salt content) i plan on trying this recipe again but i will cut down the salt considerably, maybe less than 1/4 cup item not reviewed by moderator and published
Based on some of the reviews, I used 1/4 c salt for the brine. I think that part was fine. But then adding more salt to the chicken breasts to me was completey unecessary and I will omit that next time. It was a bit too salty (mainly the skin) but moist and tasty nonetheless. The mushroom sauce was my favorite part of this meal. DEEEE-LICIOUS! I'm going to add that to my repetoire. My husband devoured his meal. My stepson (age 7) was a bit more finicky and I think was turned off by the look of the mushroom sauce (kids!) but he ate some of it. I used rubbed sage instead of sage leaves and I grilled the chicken in a frying pan; also did not use liquid smoke. I will definitley make this again. item not reviewed by moderator and published
I thought it was way too salty and so did my guests. We all liked the overall dish. I brined all day and perhaps that length of time made the chicken too salty. I will do this again but may cut out the brine part alltogether. I loved the mushroom sauce. item not reviewed by moderator and published
This was good chicken but way too-o salty. item not reviewed by moderator and published
I fixed this last night and my friends and I fell in love with this recipe. I wish I had not used the liquid smoke. Too strong for a delicate dish. I did add one clove of chopped garlic to the mushroom mixture. Next time I will add two. The mushrooms were amazing. I was able to find baby Bella mushrooms and I really think they made the difference. They do not get mushy at all. I want to try this mushroom sauce with a red wine and put it on beef or pork. A really great recipe. Just enjoy making it and eating! item not reviewed by moderator and published
even though I followed the recipe, I didn't like it. too salty and not enough wine flavor. Everyone seems to think it's great so it must have been something I did, who knows :( item not reviewed by moderator and published
This was fantastic! After several "mmmmmm's" from my husband, he asked if I would like a wide screen TV in the kitchen! Sodium is an issue in our home, so I left out the salt in the brine, and used organic chicken stock that has a fraction of the sodium of regular stock. And it was still wonderful, the chicken was juicy and flavorful. The sauce was so good that it is going to be my " go to sauce" in the future. Keep up the good work Sunny. I am a Food Network aholic, and love your shows. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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). item not reviewed by moderator and published
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. item not reviewed by moderator and published
I prepared this dish for a special dinner celebration for our new president, and my family loved the dish. I to did not use the cup of salt that the recipe called for thinking that had to be a mistake. But I used only a teaspoon. The recipe came out great. I will definately prepare this one again. item not reviewed by moderator and published
I've made this dish for family, guests, several times and I coun't rave enough about this recipe. The White Wine Sauce is a little work but well work it. Fantastic item not reviewed by moderator and published
This chicken was absolutely delicious. I only made the suggested changes by other reviewers and reduced the salt to 1/4 cup. The sauce was to die for. Next time I plan to double it. This defintely tasted like a restaurant quality meal. The potatoes were a nice compliment. item not reviewed by moderator and published
We cooked the entire Bistro Night Meal and it turned out great. I didn't use the liquid smoke, as we didn't have it. However the chicken turned out very moist and the wine sauce was wonderful. I used a Pinot Grigio for the sauce. One of the best chicken recipes I've ever had! item not reviewed by moderator and published
My whole family loved this chicken. I never eat chicken breasts, but when I tasted it, it was so moist! It tasted like it came from a resteraunt. The sauce was so good too. I used regular chicken broth and I added a packet of sodium free instant broth and seasoning chicken bouillon. The next time I make it, I will use the one cup of salt in the brine and I will not put salt on the chicken before I bake it. The skin was a little salty, but I think my husband was heavy handed when he sprinkled Kosher salt on top of the chicken before it was put in the oven. item not reviewed by moderator and published
Wow I don't know about this one. I made it used half the salt and it was still overbearing with saltiness. If you don't like salt i wouldn't recomend this... I don't think i will be using this one again. :( on the other hand i thought that the mushroom sauce was good so i will give you that one. item not reviewed by moderator and published
I had read some of the reviews before I made this dish and only added half of the salt for the brine. I didn't have chicken breast with the bone and skin so just used regular old boneless skinless. The chicken was wonderful. One reccomendation if you don't like spice you mightwant to add less cayenne pepper it was spicy! item not reviewed by moderator and published
Made this for some friends and they thought iy came from a high end restaurant! This has become one of my favorite dishes! item not reviewed by moderator and published
We just love the sauce and the recipe is so easy to make. We are always trying different recipes.We like Sunny Andersons recipes. item not reviewed by moderator and published
This was fun and easy to make, and it was delicious! I saw it on the show, but didn't know the exact amounts of ingredients, so I winged it, but I guess I did well, because the family loved it (and they are picky eaters)! This was the first time I had ever brined, and I think I'll try it again. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. :) item not reviewed by moderator and published
I did adjust the amount of salt in the brine because one cup sounded outrageous- my husband said this is definitely a "do over" item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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" item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
The chicken was moist and very tasty, and the mushroom sauce was out of the world. Pete item not reviewed by moderator and published
I followed the directions to a t and it was too salty to eat. We ended up throwing it away and having cereal. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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.) item not reviewed by moderator and published
I made the White Wine Mushroom sauce tonight with steaks. It was fabulous. Can't wait to try it with the chicken. item not reviewed by moderator and published
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.. item not reviewed by moderator and published
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. item not reviewed by moderator and published
IT WAS DELICIOUS AND LOOKED LIKE I WORKED A LOT HARDER. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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). item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
The chicken smelled wonderful while cooking but the flavors of the sage, liquid smoke and butter were overpowered by the salt of the brine. The sauce was mediocre at best. Don't think I'll try this again. item not reviewed by moderator and published

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Great Grilled Chicken