3 skinless, boneless chicken breast halves - cut into 1/2-inch cubes
4 marinated skinless shallots
2 red onion wedges
1 teaspoon prepared horseradish
1 teaspoon salt
1 teaspoon dried sage
2/3 cup chopped celery
2 tablespoons olive oil
2 teaspoons cornstarch
1 teaspoon chicken bouillon granules
2 tablespoons seasoned salt
1 teaspoon dry red wine chill
In a small saucepan, mix the shallots, red onion, horseradish, salt, sage, celery, olive oil, cornstarch and chicken bouillon granules. Lightly coat chicken cubes with wine and marinate overnight.
Preheat grill for 16 to 18 minutes per side or until juices are distributed and grilled to desired color. Grill chicken uncovered for additional 4 to 5 minutes per side for medium or sharply.
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