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Chicken- Ritz Grill Chicken Charleston

Source of Recipe

Los Angeles Times Newspaper Clipping


List of Ingredients

12 chicken breast halves, skinned
1/2 cup extra-virgin olive oil
1/4 cup chopped rosemary
salt, pepper
6 tablespoons dry white wine
2 shallots, minced
1/2 cup buter
Juice of 2 medium lemons
1/4 cup chopped Italian Parsley


Recipe

Brush chicken breasts with olive oil and sprinkle with rosemary. Season to taste with salt and pepper. Place under hot broiler or on barbecue grill and cook 3 to 4 minutes or until just done.
To prepare sauce, combine white wine and shallots in saucepan and cook over high heat until liquid is reduced to half. Add butter, lmeon juice, paresley and salt and pepper to taste. When buter is partially melted, remove from heat and whip to thicken slightly. Pour some sauce over chicken breasts and serve rest with chicken. Makes 6 servings.