-
1
Special equipment: grill pan
-
2
Preheat oven to 425 degrees F.
-
3
In a large bowl mix together water, lemon juice, sugar and salt until dissolved.
-
4
Add lemon quarters and chicken.
-
5
Marinate for 30 minutes.
-
6
Remove from marinade and pat dry.
-
7
Preheat a grill pan over medium heat.
-
8
Massage 1 drop of liquid smoke into each chicken breast.
-
9
Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin.
-
10
Place on hot grill, skin side down, until skin is golden brown, about 5 minutes.
-
11
Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
-
12
Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil.
-
13
Add onions, mushrooms and cayenne pepper.
-
14
Saute until onions are translucent and mushrooms are tender, about 8 minutes.
-
15
Add wine and reduce until it's almost evaporated.
-
16
Add chicken stock and simmer until reduced by one third.
-
17
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.
-
18
Simmer until sauce resembles loose gravy, about 5 minutes.
-
19
Serve warm with the chicken.
