| Minted Chicken Breasts
Categories: White wine, Wine, Butter, Cream, Sour cream, Chicken, Poultry
4 Chicken Split Breasts
1/2 cup of dry white wine
1 tablespoon of snipped fresh mint
1 tablespoon of margarine or butter
1/4 teaspoon of Crushed red pepper
1 cup of dairy sour cream or plain |
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Rinse chicken. Pat dry with paper towels. For mint glaze, in a small saucepan combine wine, mint, margarine, and red pepper. Cook and stir until margarine melts. For sour cream sauce, stir 2 tablespoons of the mint glaze into sour cream. Chill until serving time. Grill chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. Turn and grill chicken 15 to 25 minutes more or until chicken is tender and no pink remains, brushing chicken often with the mint glaze. If desired, garnish with mint leaves. Pass sour cream sauce. Makes 4 servings. Nutrition information per serving: 256 calories., 27 g protein., 3 g carbohydrate., 12 g fat, 86 mg cholesterol , 114 mg sodium, and 0 g dietary fiber. From the files of Al Rice, North Pole Alaska. Feb 1994 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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