I was surprised at how good this recipe is, however there is nothing in the instructions about what to do with the wine, so I had to guess. I also had to improvise, as I don't have a grill pan. I cooked my chicken in a saute pan, with a weighted, foil covered pan, sort of as a press. After I got a nice brown color on the chicken, I added about half of the wine, for about the last 10 minutes of cooking time. I did give a lot of flavor. I used the other half of the wine, so deglaze the pan, after I removed the chicken, scraping up all the brown bits, and reducing, for a sauce. The flavor was fab! I will definitely make this again! Thanks so much for posting this recipe, Boos Rachie. Made for Fall PAC 2011.