TOTAL TIME: 1 hr.

• Prep: 15 min

• Inactive Prep:–

• Cook: 45 min

YIELD: 4 servings

• LEVEL: Intermediate

INGREDIENTS

FOR WHITE WINE MUSHROOM 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 wine

• 1 1/2 cups chicken stock

• 1 tablespoon all-purpose flour

FOR BRINE:

• 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

DIRECTIONS

• Special equipment: grill pan

• 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. 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.

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.

Recipe Courtesy of Sunny Anderson