Broiled Chicken Breasts With Lemon And Rosemary - cooking recipe

Ingredients

Chicken
6 -8 large bone-in chicken breast halves, skinned,fat discarded,washed,and patted dry
2 teaspoons dried rosemary, lightly crushed
1 teaspoon lemon & herb seasoning
1/2 teaspoon fresh ground black pepper
1 teaspoon seasoning salt
1/2 teaspoon garlic granules
1 -2 tablespoon fresh lemon juice
1 -2 tablespoon extra virgin olive oil
Sauce
1/4 cup fresh lemon juice
1/2 cup white wine
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried tarragon
1 -2 tablespoon chives
1 -2 tablespoon minced fresh parsley leaves
3 cloves garlic, finely minced
1 tablespoon cornstarch, mixed with 1/4 cup white wine
4 teaspoons cold butter, cut in small pieces

Preparation

Cut back bone from chicken breasts if desired.
Sprinkle meaty side evenly with rosemary, lemon/herb seasoning, pepper, seasoned salt, and garlic powder.
Sprinkle with lemon juice, and rub with olive oil.
Place in a plastic bag, and let marinate, refrigerated, for at least 8 hours.
Remove from refrigerator about 1 hour before cooking.
In a small saucepan, combine lemon juice, wine, rosemary, tarragon, chives, parsley, and garlic.
Bring to a boil over medium heat, and reduce by about half.
Add corn starch mixture, bring to a boil, and cook until thickened.
Remove from heat, and add butter, 1 Tsp at a time, blending thoroughly after each addition, and let cool.
Prepare charcoal (preferred) or gas grill for medium-low heat.
Place chicken on grill, meaty side up.
Brush with sauce, and cook for about 1/2 hour, basting several times, and turning once.
Stir up coals or increase heat to medium.
Baste again, and turn chicken, meaty side down.
Continue cooking until chicken is just slightly charred.
Remove from grill, and brush with any remaining sauce, Serve immediately or chill before serving.