Mesquite-Grilled Breast Of Chicken with Citrus

Directions

1. 1

   1 c vegetable oil 2 garlic cloves, crushed 2 tb coriander, fresh, minced 1 tb thyme leaves, fresh 2 scallions, chopped 4 chicken breasts * 2

2. 2

   Let them marinate, chilled, for at least 8 hours or overnight

3. 3

   In a saucepan, cook the shallots and the ginger in the butter over a monderately low heat, stirring, until the shallots are softened

4. 4

   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

5. 5

   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

6. 6

   Mix the cornstarch and water together

7. 7

   Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl

8. 8

   Add the Grand Marnier, the white pepper, and salt to taste