| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Barbara2 |
1 |
Servings |
INGREDIENTS
| 6 |
|
Boneless skinless chicken |
|
|
breast halves 8 oz |
|
|
each |
| 2 |
T |
Vegetable oil |
| 3 |
T |
Butter |
| 1 |
T |
Finely chopped fresh garlic |
| 2 |
T |
All-purpose flour |
| 1/4 |
c |
Chopped fresh parsley |
| 1/2 |
c |
Chicken broth |
| 1/4 |
c |
White wine or chicken broth |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 1 |
c |
Light or nonfat 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). Yield: 6 servings. TIP: Wine Sauce can also be
served over broiled, baked or poached chicken breasts. Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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