Grilled Chicken Breasts With Wine Sauce
|Whole boneless chicken breasts||3 , skinned, halved|
|For wine sauce|
|Finely chopped garlic||1 Tablespoon (Fresh)|
|All purpose flour||2 Tablespoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|White wine/Chicken broth||1⁄4 Cup (4 tbs)|
|Dairy sour cream||8 Ounce (1 Cup / 1 Carton)|
Prepare grill placing coals to one side; heat until coals are ash white.
Make aluminum foil drip pan; place opposite coals.
Brush chicken breasts with oil.
Place chicken breasts on grill over drip pan.
Grill, turning occasionally, for 25 to 35 minutes or until fork tender.
Meanwhile, in 2-quart saucepan melt butter until sizzling; stir in garlic.
Cook over medium high heat 1 minute.
Stir in flour; continue cooking until bubbly (1 minute).
Reduce heat to medium.
Stir in all remaining ingredients except Light Sour Cream.
Cook, stirring occasionally, until sauce thickens (1 to 2 minutes).
Stir in Light Sour Cream.
Continue cooking, stirring occasionally, until heated through (3 to 5 minutes).
Serve over grilled chicken.