Brined Chicken with Mushroom Sauce

I had some extra stuff kicking around last night and put together a pretty decent chicken and mushroom sauce dish.  The first recipe I found when googling sounded good so I gave it a shot, but altered it just slightly. 

I also sliced up and grilled some zucchini to go with this, it was a pretty good side. I would say asparagus would be better, personally.

OK ingredients time:

• 4 6oz. pieces of boneless chicken
• 8 oz. baby bell mushrooms, sliced
• 1/2 yellow onion, diced
• 1/4 cup white wine
• 1 1/2 cup low sodium chicken broth
• 1/4 tsp cayenne
• 1/4 cup splenda
• 3 tbsp yogurt margarine (softened unsalted butter would work)
• 1 tbsp flour
• 4 cups water
• 1/2 cup kosher salt
• 3 tbsp lemon juice

To brine + prep chicken:

1. Clean fat

2. Combine water, kosher salt, lemon juice in large bowl, soak chicken for 30 minutes.

3. Pat dry, liberally sprinkle with black pepper (pinch of salt too if you like, I skip salt whenever possible)

4. Grill chicken until done.

Mushroom and Wine Sauce:

1. Heat tbsp of the yogurt margarine/butter and a tiny bit of olive oil over medium in saute pan

2. Saute onions, mushrooms and cayenne pepper until soft (about 8 minutes for me)

3. Add wine, reduce until mostly gone
4. Add chicken broth, and very slowly add in flour + remaining tbsps margarine/butter while stirring.
5. Simmer until liquid is about 1/2 reduced.

This was a very tasty recipe. You could prep the chicken differently, or even just grill it 100% plain and serve with the sauce.  To healthy it up even more - skip the marinade, and instead of butter/margarine, use a little corn starch to thicken the sauce.

I cook a lot of brown food, and we have brown plates. NOM.