Chicken Luccia (Grilled Chicken Breasts)
(Shared recipe submitted by Tammy.)
Serves 6 to 8
Tammy found this recipe in a St. Louis newspaper.
- 3 pounds boneless, skinless chicken breasts, cubed
- 1/4 cup olive oil
- 1 clove garlic
- 3 tablespoons parsley, chopped
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 2 cups bread crumbs, finely crushed
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups water
- 1 teaspoon chicken bouillon
- 1/2 cup dry white wine
- 1/4 cup lemon juice
Mix chicken with next 5 ingredients. Marinate for 1-1/2 hours. Drain off excess oil and toss with bread crumbs. Grill chicken and bell peppers (see notes below).
To make sauce, melt butter in heavy sauce pan. Whisk in flour until smooth. Gradually whisk in the water and bouillon until smooth again. Cook sauce briefly while stirring constantly. As sauce thickens, add wine and lemon juice.
Notes: The chicken is best marinated in a plastic sealable baggie. The sauce is delicious; ladle generously onto chicken and serve extra using gravy bowl. Grill on an indoor grill or on a grill tray that you can put onto your outdoor grill. We cut this recipe in half to make 3 generous sized helpings. Sautéed mushrooms are delicious on the side.
About Tammy: Tammy's e-mail address is TSexton152@aol.com.
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