4 boneless skinless chicken breast halves
1/2 teaspoon lemon-pepper seasoning
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 cup dry white wine (Did you know that wine is an antisclerotic…it emulsifies fats!)
2 tablespoons drained capers
Heat Grill.Â Sprinkle shicken with lemon-pepper seasoning.
When ready to grill, place chicken on gas grill over medium heat, or on charchoal grill 4 to 6 inches from medium coals, or oven broiler 4 to 6 inches from heat source.Â Cook 12 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
Melt 1 tablespoon of the butter in small saucepan over medium heat.Â Stir in flour; cook and stir 1 minutes.Â Stir in white wine and capers; cook 2 minutes or until mixture is slightly thickened, stirring constantly.Â Remove from heat; stir in remaining 2 tablespoons butter.Â Serve sauce over chicken.
For side dish…brush zucchini halves, summer squash and thick tomato slices with olive oil, sprinkle with herbs…garlic, shallots, basil and roasted tomatoes and grill until crisp/tender.