White Wine-Marinated Grilled Chicken Breasts

Recipe Ingredients

1		Onion - sliced (small)
3		Garlic cloves - crushed
2 1/2 cups	592ml	Sauvignon Blanc or other dry white wine
4		Boneless skinless chicken breasts
3 cups	711ml	Chicken stock - salt-free if
		Using canned stock
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Chopped peeled seeded tomatoes
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
2 tablespoons	30ml	Extra-virgin olive oil
1/3 cup	13g / 0.5oz	Basil leaves

Recipe Instructions

Combine onion, garlic and wine and bring to simmer. Carefully ignite fumes of wine (if flame blows out, reduce stove-top heat). When flame subsides, pour into non-corrosive container large enough to contain breast pieces without overlapping. Chill.

Add breasts to cold marinade; they should be completely covered. Cover and refrigerate 24 to 36 hours.

Remove chicken from marinade and strain liquid into small saucepan. Bring gently to simmer; do not allow mixture to boil. Skim surface of anything that floats to top. Continue simmering and skimming until wine is clear; this will take at least 20 minutes.

Add chicken stock to wine and, skimming as it cooks, reduce gently to 1/2 cup. This will take about 45 minutes.

Season chicken breasts with salt and pepper to taste at least 5 minutes before cooking, then grill over medium-high heat until cooked through but still moist inside, 5 to 6 minutes a side.

Add tomatoes to reduced wine and stock, bring to simmer and stir in butter by the tablespoon until incorporated. Add oil. Thinly slice basil leaves and add. Season to taste with salt and pepper. Divide sauce among 4 plates and top with grilled chicken breast.

This recipe yields 4 servings.

Source:
The Los Angeles Times, 05-03-2000

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