*  Exported from  MasterCook  *
 
            MESQUITE-GRILLED BREAST OF CHICKEN WITH CITRUS SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Vegetable oil
    2       x            Garlic cloves, crushed
    2       tb           Coriander, fresh, minced
    1       tb           Thyme leaves, fresh
    2       x            Scallions, chopped
    4       x            Chicken breasts *
    2       x            Shallots, minced
    1       t            Ginger, fresh, minced
    2       tb           Unsalted butter
    2       x            Lemons **
    2       x            Limes **
    2       x            Oranges **
    2       c            Chicken broth
    1       t            Cornstarch
    1       t            Water
      1/4   c            +2tb Grand Marnier
                         White pepper to taste
 
     *   skinless, boneless, about 1/2 lb each, halved
     **  the rind, pith, and membrane cut away with a serrated knife and
         discarded and the fruit chopped, reserving any juice
   In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme,
   scallions, and the chicken breasts.  Let them marinate, chilled, for at
   least 8 hours or overnight.
   In a saucepan, cook the shallots and the ginger in the butter over a
   monderately low heat, stirring, until the shallots are softened.  Add the
   chopped lemons, limes, and oranges with all the reserved juices and simmer
   the mixture for 10 to 12 minutes, or until the liquid is reduced to a
   syruplike consistency.  Add the broth, increase the heat to moderate, and
   boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it
   is reduced by 1/3.  Mix the cornstarch and water together.  Stir in the
   cornstarch mixture, simmer the sauce for 30 seconds, and strain through a
   fine sieve into a bowl.  Add the Grand Marnier, the white pepper, and salt
   to taste.
   Remove the chicken from the marinade and let it stand at room temperature
   for 15 minutes.  Grill the chicken on a rack set about 5 inches above the
   mesquite, turning it once, for 10 to 12 minutes, or until it is just
   cooked through.  Transfer the chicken to a platter, spoon the sauce over
   it, and garnish the platter with lemon wedges.
  
 
 
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