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Grilled Chicken with White Wine Mushroom Sauce

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 servings
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Ingredients

For Brine:

4 cups water

1 lemon, quartered and juiced

1/4 cup sugar

1 cup kosher salt

Four 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

Special equipment:
grill pan
  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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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