Chicken Breast with a White Wine Mushroom Sauce

12 Feb

mushroom chicken

Recipe adapted from

  • 4 cups water
  • 1 lemon, quartered and juiced
  • 1/4 cup sugar
  • 1 cup kosher salt
  • 4 (6-ounce) boneless  chicken breasts
  • 4 drops liquid smoke
  • 4 tablespoons unsalted butter, softened
  • 8 sage leaves
  • Kosher salt and freshly ground black pepper

For 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 winemushroom chicken
  • 1 1/2 cups chicken stock
  • 1 tablespoon all-purpose flour

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.

mushroom chickenPreheat 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 each chicken breast, placing 2 sage leaves underneath the skin if they have skin.  I used skinless chicken, so I just cut a small slice on the surface of the chicken and slid the sage leaves in.

Place on hot grill or skillet to brown just a bit. Transfer chicken to a casserole dish and bake until cooked through, about 25 minutes.mushroom chicken

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. If not thick enough, add more flour.

white wine mushroom sauceServe over the top of the chicken.

I came home from work the other day and just really felt the need to cook. I had some leftover mushrooms that were on the verge of going bad so I decided to find a healthy chicken recipe with mushrooms. chicken
This recipe was not only extremely easy to make, but delicious! I even got the opportunity to use sage from my little herb garden!
I chose to half the recipe and use one giant chicken breast (seriously, what’s up with chicken these days?!) and have extra sauce since it’s just me. Right when I threw the chicken in the oven a friend called and I invited her to dinner. To make the dinner fit two I added a bed of plain, cooked bow tie pasta under the chicken.

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