I SO wish I could take the credit for this one! I made this last night after seeing it Food Network over Christmas...and it's A-MAZING! :)
I did break down and finally get a double burner sized grill pan/griddle, and if this is the only recipe I ever make with it, it was worth every penny!
The only thing I changed was that I used all olive oil and no butter...to make it safe for Derek!
Grilled Chicken with White Wine Mushroom SauceIngredients:
Ingredients4 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 olive oil
8 sage leaves
Kosher salt and freshly ground black pepper
For White Wine Mushroom Sauce:
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
Special equipment: grill panDirections:
1. Preheat oven to 425 degrees F.
3. 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 oil 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 3 Tbsp 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 whisk together 1 Tbsp olive oil and flour 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.