Grilled Chicken with Wine Caper Sauce


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.