Chicken Breasts with Burgundy Sauce
Recipe submitted By: Annie M
Prep: 15 min Cook: 12 min Servings: 4
Ingredients
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1/4 cup orange marmalade
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 cup burgundy
4 skinless, boneless chicken breast halves (about 1 pound total)
2 cups hot cooked pasta (optional)
4 sprigs fresh thyme (optional)
1/2 small orange, sliced (optional)
Directions:
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1. For sauce, in a small saucepan combine orange marmalade, cornstarch, and salt.
Stir in burgundy. Cook and stir until mixture is thickened and bubbly.
Cook 2 minutes more.
2. Grill chicken on an uncovered grill directly over medium coals for 5 minutes.
Turn chicken and brush with sauce; grill for 7 to 10 minutes more or until chicken
is tender and no longer pink. Brush with remaining sauce before serving.
Serve over hot cooked pasta, if desired. Garnish with fresh thyme and orange
slices, if desired. Makes 4 servings.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill.
Test for medium heat above pan. Place chicken on grill over drip pan.
Cover and grill for 15 to 18 minutes or until chicken is tender and no longer pink, brushing
occasionally with sauce during the last 10 minutes of grilling.
Nutritional Information
1 serving:Calories 184;Fat 3g(Saturated 1g);Cholesterol 59mg;Sodium 199mg;
Carbohydrate 15g(Dietary Fiber 1g);(Protein 22g)
Recipe source: Better Homes and Gardens