Kitchen MacGyver: Tips for Lightening a Chicken Dinner

Grilled Lemon Herb Chicken with Wine Sauce

6-8 boneless, skinless chicken breasts, or 12-16 skinless chicken tenders

1 tablespoon canola oil

5 sprigs rosemary, chopped

5 sprigs thyme, chopped

5 sprigs oregano, chopped

1 small bunch sage, chopped

zest of 1 lemon

6 lemons, sliced

2 tablespoons fresh lemon juice

1/4 cup reduced-sodium chicken broth

1 small shallot, diced

1 tablespoon Earth Balance soy “butter”

1 cup good white wine

salt and pepper

Put canola oil and 1 tablespoon lemon juice in a small bowl with half of the chopped herbs and the lemon zest. With a pastry or silicon brush, coat chicken with a light layer of herb oil. Sprinkle both sides of chicken with salt and pepper. Grill chicken for about two minutes per side for tenders and five to six minutes per side (depending on thickness) for breasts, or until the chicken is cooked all the way through. Remove from grill and let chicken rest on a plate under an aluminum foil tent.

Place lemon slices on grill and cook until lightly charred, about 30 seconds per side.

In a medium saucepan placed on the hot grill, heat soy butter and add shallots, cooking until softened. Add wine, chicken broth, the rest of the herbs and a sprinkle of salt and pepper. Simmer until reduced slightly, about three to five minutes. Remove from heat and stir in 1 tablespoon fresh lemon juice. To serve, place grilled chicken on top of lemon slices and drizzle with wine sauce. Serve with grilled country bread and a salad.


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