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. 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. 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. Stir in flour; cook and stir 1 minutes. Stir in white wine and capers; cook 2 minutes or until mixture is slightly thickened, stirring constantly. Remove from heat; stir in remaining 2 tablespoons butter. Serve sauce over chicken.
4 servings
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.