Grilled chicken is made special with a garlic and wine butter sauce.
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6 (4-ounce) boneless skinless chicken breasts
2 tablespoons vegetable oil
3 tablespoons Land O Lakes® Butter
1 tablespoon finely chopped fresh garlic
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/4 cup chopped fresh parsley
1/4 cup white wine or chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup sour cream
Heat gas grill to medium or charcoal grill to ash white. Place coals to one side. Make aluminum foil drip pan; place opposite coals.
Brush chicken breasts with oil; place onto grill over drip pan. Grill, turning occasionally, 25-35 minutes or until internal temperature reaches at least 165°F and juices run clear when pierced with a fork.
Melt butter in 2-quart saucepan until sizzling; stir in garlic. Cook over medium-high heat 1 minute. Stir in flour; continue cooking 1 minute or until bubbly. Reduce heat to medium. Stir in all remaining wine sauce ingredients except sour cream. Cook, stirring occasionally, 1-2 minutes or until sauce thickens.
Stir in sour cream. Continue cooking, stirring occasionally, 3-5 minutes or until heated through. Serve over grilled chicken.
Wine sauce can be served over broiled, baked or poached chicken breasts.
Explore reviews fromour online community
I have celiac and I made this with no flour and about half the sour cream and it was delicious. It actually thickened quickly on its own without the flour, Definitely a keeper for a quick but elegant meal.