Chicken Breasts With Burgundy Sauce
|Orange marmalade||1⁄4 Cup (4 tbs)|
|Burgundy wine||1⁄4 Cup (4 tbs)|
|Skinless boneless chicken breast halves||1 Pound (4 Medium Halves)|
For sauce, in a small saucepan combine orange marmalade, cornstarch, and salt.
Stir in Burgundy.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more.
Set sauce aside.
Place chicken on the rack of an uncovered grill directly over medium coals.
Grill for 12 to 15 minutes or until chicken is no longer pink (170°), turning and brushing once with sauce. (Or in a covered grill arrange medium-hot coals around a drip pan.Test for medium heat above the pan place chicken on grill rack over drip pan. Cover and grill for 15 to 18 minutes brush occasionally with sauce during the last 10 minutes of grilling.)
Before serving, brush chicken with any remaining sauce.
If desired, serve chicken over hot cooked pasta and garnish with fresh thyme and orange slices.