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Grilled Chicken Chambord




Source of Recipe


Internet


List of Ingredients




4 chicken breasts, boneless
2 tbsp. chambord, liquor
4 cups cornmeal
4 tbsp. butter
1 lb. fresh carrots
1 bunch fresh dill
2 qts. water

Preheat grill pan for 5 minutes, or until hot. Rub a small amount of oil onto chicken breasts. Place each breast onto hot grill pan for 4 minutes each side. In a small pan pour in liquor. Reduce by 1/3 to concentrate flavors or until thick like a syrup. Take away from heat. In a medium sauce pan, bring water to a boil; adding butter, salt, pepper, and fresh herbs. Once the water is boiling, pour in cornmeal evenly. Stir quickly and constant until polenta is thick and smooth. Remove from heat and pour onto a baking sheet to cool in refrigerator. (about 1/2 hour) then slice a piece and reheat on grill for presentation. Next blanch carrots in boiling water for 2 minutes. Then remove and toss with fresh herbs and butter in a hot saute pan. Present entree and garnish with fresh raspberries (optional).



Recipe