Chicken Breasts with Burgundy Sauce
|Orange marmalade||1⁄4 Cup (4 tbs)|
|Burgundy||1⁄4 Cup (4 tbs)|
|Skinless boneless chicken breast halves||1 Pound (4 In Number)|
For sauce, in a small saucepan combine orange marmalade, cornstarch, and salt.
Stir in burgundy.
Cook and stir till mixture is thickened and bubbly.
Cook 2 minutes more.
Rinse chicken; pat dry with paper towels.
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 till chicken is tender and no longer pink.
Brush with remaining sauce before serving.
Serve over hot cooked pasta, it desired.
Garnish with fresh thyme and orange slices, if desired.