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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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 recipe is featured in:

Great Grilled Chicken