a Chicken Marsala variation

I was looking for a meal on the grill for an absurdly hot Friday evening and my Living Cookbook database turned up this Sunny Anderson recipe for Grilled Chicken with White Wine Mushroom Sauce. I liked the idea, but the recipe was too hot for a hot summer evening.

The recipe called for marinating the chicken in lemon juice and water and then rubbing the chicken with liquid smoke. How about just marinating it in all of that? That’s what I did. Then the recipe said I should grill the chicken breasts and finish them off in the oven. No way. I bought thin chicken breasts and cooked them on the grill. Simple enough.

For the sauce I sliced mushrooms, sautéed them in butter and olive oil with cayenne while adding cooking sherry. I added a flour and vegetable broth gravy to that, mixed it well, and poured it over the grilled chicken.

It was a great dinner on a miserably hot Friday evening.