Grilled Chicken Breasts With Wine Sauce
photo by I'mPat
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breasts (about 4 ounces each)
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 1 tablespoon fresh garlic, finely chopped
- 2 tablespoons all-purpose flour
- 1⁄2 cup chicken broth
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup white wine (or chicken broth)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup light sour cream (or No-Fat)
directions
- Prepare grill, placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
- Brush chicken breasts with oil; place on grill over drip pan. Grill, turning occasionally, until no longer pink (25 to 35 minutes).
- Meanwhile, in 2-quart saucepan, melt butter until sizzling; stir in garlic. Cook over medium-high heat 1 minute. Stir in flour; continue cooking until bubbly (1 minute). Reduce heat to medium. Stir in all remaining wine sauce ingredients except sour cream. Cook, stirring occasionally, until sauce thickens (1 to 2 minutes).
- Stir in sour cream. Continue cooking, stirring occasionally, until heated through (3 to 5 minutes). Serve over grilled chicken.
- TIP:Wine sauce can be served over broiled, baked or poached chicken breasts.
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Reviews
-
My chicken breasts were huge (just over 400 grams each) so halved them horizontally and cooked them on the indoor electric grill. I made the sauce as directed though had to add nearly an extra halve a cup of liquid or I would have had thick sauce you could stand a spoon in and I was surprised the garlic did not come out in it more but then maybe I didn't cook it enough in the butter but otherwise was very nice over the chicken and the vegies. Thank you diner524, made for Please Review My Recipe.
-
Oh diner, what an outstanding recipe. I'm actually eating it right now but had to take my plate to the computer desk and rate before I forgot!! I halved the recipe for the sauce and used 2 chicken breasts for BF and I... now I wish I had made some pasta or rice to spoon the extra sauce over because it is sooooo tasty! And EASY! I pan-fried my chicken breasts with "herb chicken" seasoning while the sauce cooked... 22 degrees is a bit to cold for the grill. :) I got a bit nervous because my garlic browned too quickly and looked burnt but when I tasted the sauce it was ok- phew! Next time I will only sautee for 30 secs and then 30 secs with the flour. THANK YOU for saving me again with an easy comforting meal.
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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