Creamy Mushroom Chicken with Reese White Cooking Wine
Preparation Time: 15 min
Cooking Time: 45 min
Serves 4
INGREDIENTS
Brine:- 4 cups water
- 4 drops Reese Hickory Liquid Smoke
- 6 oz. boneless chicken breasts (with skin)
- 2 tbsp. lemon juice
- ¼ cup sugar
- 1 cup kosher salt
- 4 tbsp. unsalted butter, softened
- 8 sage leaves
- 1 jar Reese Whole Marinated Mushrooms, sliced
- ½ cup Reese White Cooking Wine
- 1 tbsp. DaVinci Extra Virgin Olive Oil
- 3 tbsp. unsalted butter
- ½ sweet onion, chopped
- ¼ tsp. cayenne pepper
- ½ tsp. Italian seasoning
- 1½ cups chicken stock
- 1 tbsp. all-purpose flour
- Salt and pepper, to taste
DESCRIPTION
Whoever said Italian cooking was too difficult never made this recipe! Perfectly cooked chicken is topped with creamy mushroom wine sauce with a smoky twist!
DIRECTIONS
Chicken:
1. Preheat oven to 425 degrees.
2. In a large mixing bowl, add water, lemon juice, sugar, and salt. Mix until disintegrated.
3. Add chicken to brine and soak for 30 minutes. Remove chicken from mixture and tap dry.
4. Preheat grill over medium heat.
5. Rub 1 drop of liquid smoke into each chicken breast. Season with salt and pepper.
6. Massage 1 tbsp. of butter over and under skin of each chicken breast. Place 2 sage leaves underneath the skin.
7. Grill chicken, skin side down for about 5 minutes or until skin is golden brown.
8. On a baking sheet, position grilled chicken and cook for 25 minutes.
White Wine Mushroom Sauce:
1. In a large pan, melt 2 tbsp. butter with olive oil over medium heat.
2. Toss in onions, mushrooms, and cayenne pepper and Italian seasoning. Sauté for about 5–7 minutes or until onions are translucent and mushrooms are soft.
3. Pour wine into pan. Reduce until mostly evaporated.
4. Add chicken stock. Simmer on medium heat or until reduced by one third.
5. In a small bowl, using your hands mix together extra butter and flour until well blended. Slowly add mixture to sauce while continuously stirring. Make sure to break up any clumps. Simmer for 5 minutes or until sauce thickens.
6. Pour over chicken and serve immediately.
1. Preheat oven to 425 degrees.
2. In a large mixing bowl, add water, lemon juice, sugar, and salt. Mix until disintegrated.
3. Add chicken to brine and soak for 30 minutes. Remove chicken from mixture and tap dry.
4. Preheat grill over medium heat.
5. Rub 1 drop of liquid smoke into each chicken breast. Season with salt and pepper.
6. Massage 1 tbsp. of butter over and under skin of each chicken breast. Place 2 sage leaves underneath the skin.
7. Grill chicken, skin side down for about 5 minutes or until skin is golden brown.
8. On a baking sheet, position grilled chicken and cook for 25 minutes.
White Wine Mushroom Sauce:
1. In a large pan, melt 2 tbsp. butter with olive oil over medium heat.
2. Toss in onions, mushrooms, and cayenne pepper and Italian seasoning. Sauté for about 5–7 minutes or until onions are translucent and mushrooms are soft.
3. Pour wine into pan. Reduce until mostly evaporated.
4. Add chicken stock. Simmer on medium heat or until reduced by one third.
5. In a small bowl, using your hands mix together extra butter and flour until well blended. Slowly add mixture to sauce while continuously stirring. Make sure to break up any clumps. Simmer for 5 minutes or until sauce thickens.
6. Pour over chicken and serve immediately.