Grilled Chicken with White Wine Mushroom Sauce (Sunny Anderson) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
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 |
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:
1. Special equipment: grill pan
2. Preheat oven to 425 degrees F.
3. 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.
4. 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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