Chicken, Grilled, with White Wine Mushroom Sauce


For Brine:
For White Wine Mushroom Sauce:


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.