Preparation:
Prepare grill by 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 sour cream.
Cook, stirring occasionally, until sauce thickens (1 to 2 minutes).
Stir in sour cream. Continue cooking, stirring occasionally, until heated through (3 to 5 minutes).
Serve over Grilled Chicken. 6 servings
TIP: Wine Sauce can be served over broiled, baked or poached chicken breasts. |
