Grilled Chicken with White Wine Mushroom Sauce - water

Method

• 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.