Grilled Chicken With White Wine Mushroom Sauce
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
57
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 cups
Water1 cup
Sugar3 tbsps
Unsalted Butter1 tbsp
Olive Oil1 tsp
Cayenne Pepper1 cup
White Wine (semidry)1.5 cups
Chicken Stock1 tbsp
All-Purpose FlourDirections:
1
Watch how to make this recipe
2
Special equipment: grill pan Preheat oven to 425 degrees F
3
In a large bowl mix together water, lemon juice, sugar and salt until dissolved
4
Add lemon quarters and chicken
5
Marinate for 30 minutes
6
Remove from marinade and pat dry
7
Preheat a grill pan over medium heat
8
Massage 1 drop of liquid smoke into each chicken breast
9
Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin
10
Place on hot grill, skin side down, until skin is golden brown, about 5 minutes
11
Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes
12
Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil
13
Add onions, mushrooms and cayenne pepper
14
Saute until onions are translucent and mushrooms are tender, about 8 minutes
15
Add wine and reduce until it's almost evaporated
16
Add chicken stock and simmer until reduced by one third
17
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
18
Simmer until sauce resembles loose gravy, about 5 minutes
19
Serve warm with the chicken