This recipe offers a delightful twist on grilled chicken, paired with a creamy herb wine sauce that elevates the dish to a gourmet level.
Prepare your grill by placing the coals to one side and heating until they are ash white. Create an aluminum foil drip pan and place it opposite the coals.
Using a drip pan helps prevent flare-ups and ensures even cooking.
Brush the chicken breasts with olive oil and season with salt and pepper. Place them on the grill over the drip pan.
Turn the chicken occasionally to ensure even cooking and prevent burning.
In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the flour and cook for another minute to form a roux. Gradually whisk in the chicken broth and white wine.
Whisk continuously to avoid lumps in the sauce.
Add the parsley, salt, and pepper to the sauce. Cook until it thickens, about 2 minutes.
Adjust the seasoning to taste at this stage.
Stir in the sour cream and cook for an additional 3-5 minutes until heated through.
Do not let the sauce boil after adding the sour cream to prevent curdling.
Serve the grilled chicken topped with the creamy herb wine sauce. Garnish with additional parsley if desired.
Serve immediately for the best flavor and texture.
