Grilled Chicken with White Wine Mushroom Sauce

Total Time:
1 hr
15 min
45 min

4 servings

  • 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

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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    112 Reviews
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    The sauce had no flavor and was too thin.
    I enjoyed the liquid smoke taste....mushrooms turned out well. I mixed in the oven pan drippings. Yummy
    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!
    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!
    This dish was delish!
    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.
    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.
    This meal was really quick to prepare and very good. I used skinless chicken breast still came out good.
    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.
    Only made the sauce from this recipe. It was quite good.
    Thank you Sunny! Wonderful way for a chicken pick-me-up!!!!!
    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.
    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.
    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!
    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.
     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.
    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.
    The rule of thumb is one cup of salt to one GALLON of water. That is why this dish is too salty.
    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. 
    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.
    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.
    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
    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!
    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.
    Made this tonight and it was amazing!
    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.
    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!
    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
    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!!
    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!!!!
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