- 1/3 cup Holland House® White, Vermouth or White with Lemon Cooking Wine
- 1/3 cup olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme leaves
- 2 boneless chicken breasts, halved
- In shallow baking dish combine cooking wine, oil, mustard and thyme. Add chicken and turn to coat. Cover; marinate in refrigerator for 1 to 2 hours.
- Prepare grill for direct cooking or heat heavy skillet over medium-high heat. Drain chicken, reserving marinade. Grill chicken over medium coals 15 to 20 minutes or in skillet 5 minutes each side until cooked through, turning once and basting with marinade.