Counter 03 · Poultry
Grilled Chicken Breast with Mushroom Cream Sauce
Brined chicken breasts grilled with clean char marks, sliced over a white wine and cremini mushroom cream sauce with glazed carrots, broccoli and a few briny olives.
- Prep
- 40 min
- Cook
- 25 min
- Serves
- 4
- Level
- Medium
Lean chicken breast needs help, and a 30 minute brine is the cheapest insurance you can buy. It seasons the meat and keeps it from drying out between the grill and the plate. The sauce is a bistro classic: mushrooms browned hard in butter, a splash of white wine, then cream reduced until it coats a spoon, with thyme and a squeeze of lemon. Slice the chicken on the bias so each piece shows its grill marks against the pale sauce.
Method
-
Dissolve the salt in 4 cups cold water, add the chicken and brine 30 minutes. Rinse, pat very dry and rub with the olive oil.
-
Boil the carrots and broccoli in salted water for 4 minutes, drain and toss with 1 tablespoon butter and a pinch of pepper. Keep warm.
-
Melt the remaining butter in a skillet over medium-high heat and cook the mushrooms undisturbed for 4 minutes until browned. Stir in the shallot and cook 1 minute.
-
Add the wine and boil until almost gone, then pour in the cream and thyme. Simmer 4 to 5 minutes until it coats the back of a spoon, and season to taste.
-
Heat a grill pan or outdoor grill to high. Grill the chicken 5 to 6 minutes per side, rotating 45 degrees halfway on the first side for crosshatch marks, until it reads 160 F.
-
Rest the chicken 5 minutes, then slice on the bias. Spoon the mushroom sauce onto plates, lay the chicken on top and arrange the carrots, broccoli and olives alongside.
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