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Category: Poultry I
Prep Time: Cook Time: Total Time:
1 small onion, sliced
3 cloves garlic, crushed
2 1/2 cups sauvignon blanche or other dry white wine
4 boneless, skinless chicken breasts
3 cups chicken broth
Salt and pepper
2 cups peeled, seeded and chopped fresh tomatoes
1/4 cup butter
2 tbsp olive oil
1/3 cup thinly sliced fresh basil leaves
Combine first 3 ingredients and bring to a simmer. Carefully ignite fumes of wine. When flam subsides, pour into a container large enough to contain breast pieces with overlapping. Chill. Add breasts to cold marinade. Cover and refrigerate 24-36 hours. Remove chicken from marinade and set aside.
Strain liquid into a small saucepan. Bring to a gently simmer; do not allow to boil. Skim surface of anything that floats to top. Continue simmering and skimming until wine is clear; this will take at least 20 minutes. Add broth to wine, skimming as it cools, reduce gently to 1/2 cup. This will take about 45 minutes. Remove chicken from liquid and season with salt and pepper. Add tomatoes to reduced wine and broth, bring to simmer and stir in butter by the tbsp until incorporated. Add oil and basil leaves. Season to taste with salt and pepper. Divide sauce among the top of grilled chicken breasts.
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WINE MARINATED GRILLED CHICKEN BREASTS
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Category: Poultry I
Prep Time: Cook Time: Total Time:
1 small onion, sliced
3 cloves garlic, crushed
2 1/2 cups sauvignon blanche or other dry white wine
4 boneless, skinless chicken breasts
3 cups chicken broth
Salt and pepper
2 cups peeled, seeded and chopped fresh tomatoes
1/4 cup butter
2 tbsp olive oil
1/3 cup thinly sliced fresh basil leaves
Combine first 3 ingredients and bring to a simmer. Carefully ignite fumes of wine. When flam subsides, pour into a container large enough to contain breast pieces with overlapping. Chill. Add breasts to cold marinade. Cover and refrigerate 24-36 hours. Remove chicken from marinade and set aside.
Strain liquid into a small saucepan. Bring to a gently simmer; do not allow to boil. Skim surface of anything that floats to top. Continue simmering and skimming until wine is clear; this will take at least 20 minutes. Add broth to wine, skimming as it cools, reduce gently to 1/2 cup. This will take about 45 minutes. Remove chicken from liquid and season with salt and pepper. Add tomatoes to reduced wine and broth, bring to simmer and stir in butter by the tbsp until incorporated. Add oil and basil leaves. Season to taste with salt and pepper. Divide sauce among the top of grilled chicken breasts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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