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Smoked Lemon and Sage Chicken with Mushroom Jus

Prep Time:60 Minutes
Cook Time:30 Minutes

Nutritional Information

In German class on 9/26 and 9/27 we paired this chicken with spaetzle.


  • 4 lbs. Chicken Breast
  • 5 ounces sage, fresh
  • 10 ounces lemon juice
  • salt and pepper, to taste
  • For mushroom jus
  • 1 1/4 ounce olive oil
  • 1 1/4 lb. mushrooms, any variety
  • .5 whole yellow onions, minced
  • 1 ea carrots
  • 1 ea celery
  • 12 ounces chicken broth
  • 16 ounces Heavy Cream
  • 1.25 tablespoons corn starch
  • 1.25 tablespoons water


  • 1. To smoked chicken breast: Take raw breast and rub with lemon juice, sage salt and pepper. Be sure to get all of the ingredients under the skin. Smoke with indirect heat at 225 degrees until an internal temperature of 160 is reached.
  • 2. To make mushroom jus: In a dutch oven over medium high heat, saute onions, carrots, celery and mushrooms in olive oil until tender. Add chicken broth and cream and simmer until reduced by 1/2. Add dissolved cornstarch to thicken. Strain out solids and season with salt and pepper as needed.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828