6 boneless skinless chicken breast halves
2 tablespoon vegetable oil
***wine sauce***
3 tablespoon butter
1 tablespoon finely chopped fresh garlic
2 tablespoon all-purpose flour
1/4 cup chopped fresh parsley
1/2 cup chicken broth
1/4 cup white wine or chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup sour cream
Instructions:
Prepare grill by 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 chicken breasts on grill over drip pan. Grill,
turning occasionally, for 25 to 35 minutes or until fork tender. 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 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.
6 servings TIP: Wine Sauce can be served over broiled, baked or poached
chicken breasts.
