White Wine-Marinated Grilled Chicken Breasts

By Master Chef on August 29th, 2018 · In Budget Cooking, Diabetic, Dinner, Herbs and Spices, Luncheon, Marinades, Meals, Meats, Regional and Ethnic, ROTD, Sandwiches, Sauces and Gravies, Soups and Stews, Special Diets, Techniques, Vegetables

With the enticing flavor of this marinade, simple chicken breast becomes a work of gastronomic art, fit for the most discerning palate. Simple, yet extraordinary.

White Wine-Marinated Grilled Chicken Breasts

Author: Epicurus.com Kitchens

Recipe type: Poultry

Serves: 4

Ingredients

1 small onion; sliced
3 cloves garlic; crushed
2 1/2 Cups Sauvignon Blanc or other dry white
4 boneless skinless chicken breasts
3 Cups chicken stock; salt-free if using canned stock
salt, to taste
freshly-ground black pepper, to taste
2 Cups chopped peeled seeded tomatoes
1/4 Cup butter (1/2 stick)
2 Tablespoons extra-virgin olive oil
1/3 Cup basil leaves

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.

Notes

This recipe yields 4 servings.

Per Serving (excluding unknown items): 350 Calories; 10g Fat (27.2% calories from fat); 56g Protein; 4g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 1765mg Sodium. Exchanges: 7 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

NOTES : Recipe by Thomas Keller and Michael Ruhlman, co-authors of "The French Laundry Cookbook" (Artisan, $50)

Serve as described, or simply, with any good side, or even on sandwiches for an outstanding meal.

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