Chicken, Grilled, with White Wine Mushroom Sauce
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
PREPARATION
Special equipment: grill pan
1. Preheat oven to 425°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.
3. 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.
4. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes.
5. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
Meanwhile for the white wine mushroom sauce:
6. In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil.
7. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes.
8. Add wine and reduce until it's almost evaporated.
9. Add chicken stock and simmer until reduced by one third.
10. 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.
11. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.
1. Preheat oven to 425°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.
3. 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.
4. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes.
5. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
Meanwhile for the white wine mushroom sauce:
6. In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil.
7. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes.
8. Add wine and reduce until it's almost evaporated.
9. Add chicken stock and simmer until reduced by one third.
10. 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.
11. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.