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Chicken Breasts with Burgundy Sauce




Source of Recipe


rick


Recipe Introduction


servings 4
points 4


List of Ingredients




1/4 cup orange marmalade or jam
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)

Recipe



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.


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.

*If you don't have burgundy, use grape juice with 1 teaspoon of sugar

Nutritional Information

1 serving:Calories 184;Fat 3g(Saturated 1g);Cholesterol 59mg;Sodium 199mg;Carbohydrate 15g(Dietary Fiber 1g);(Protein 22g)

Orange marmalade and burgundy give a wonderfully fruity flavor to these grilled chicken breasts.