Grilled Chicken with White Wine Mushroom Sauce

TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

FOR WHITE WINE MUSHROOM SAUCE:
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
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Directions

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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