Barbecued Chicken with Orange-Basil-Bourbon Sauce

YIELD Makes 3 servings

                                                                                                                  

INGREDIENTS

3          boneless skinless chicken breast halves (halved lengthwise)

1          cup fresh orange juice

¾         cup dry white wine

2          tsp grated mandarin orange peel

½         cup sliced sweet onion (consider red onion)

3          mandarin oranges, peeled & separated into slices

¼          cup sliced fresh basil leaves or 2 teaspoons dried Thai basil

1          TBSP good bourbon

1          tsp sweet onion powder

1          TBSP rice flour

¼          cup blue or chevre goat cheese

PREPARATION:

Combine orange juice, wine and orange peel in saucepan; bring to a boil. Stir in onion, mandarin slices, bourbon, garlic; cook and stir until onion is tender and mandarin slices are coming apart. Reduce heat, and simmer until reduced to ⅓ original volume.

Coat chicken with olive oil; season with garlic powder, white pepper and caraway seed. Barbecue over medium flame until done.

SERVE:

Place one or two pieces of chicken on a dinner plate. Sprinkle with bleu cheese or chevre cheese. Spoon sauce over chicken and cheese. 
Enjoy. 

A collaboration of TJ and her Papa.