Ingredients
- MARINADE:
- 1/4 cup Chablis cooking wine
- 1 cup butter, melted
- 1/4 cup lemon juice
- 1/4 cup water
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- GLAZE:
- 1 teaspoon onion powder
- 1 tablespoon TABASCO® brand Pepper Sauce
- 2 tablespoons red wine vinegar
- 1/4 cup Knob Creek ® Bourbon
- 2 cups brown sugar
- 1/4 cup water
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 4 chicken breast halves without skin
Preparation
Step 1
1. To make marinade: In a container, combine wine, melted butter, lemon juice, and water. Add salt and pepper to taste. Use as a marinade for meat, poultry, or seafood before grilling and as a basting sauce during grilling.
2. To make glaze: Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Allow to cool. Use as a glaze on meat, poultry and seafood just before removing from the grill.
3. To prepare chicken breasts: Use two 4-ounce breasts for each serving. Marinate 5-10 minutes in white wine and butter marinade. Place chicken on the grill or in a sauté pan. While cooking, baste often with marinade. When cooked to your satisfaction, brush liberally with glaze. Remove immediately to serving dish. Glaze burns quickly and can be difficult to remove from the grill or pans if left to burn onto the surface.