Grilled Chicken with Natural Pan Gravy

1 3/4 cups chicken broth, homemade
3/4 cup beef broth, homemade
1 Tablespoon shallots, chopped
1 teaspoon garlic, finely chopped
1/4 cup dry red wine
6 boneless and skinless
chicken breast halves
black pepper, to taste
salt-free vegetable
seasoning
Combine 3/4 cup chicken broth and beef broth in 1-
quart saucepan; bring to boil over medium high heat.
Reduce heat to medium; simmer about 20 minutes
until reduced by half. Meanwhile, prepare hot coals
for grilling or heat broiler, first positioning grill or
oven rack 4 inches from heat source. Lightly spray
10-inch frying pan with nonstick cooking spray; heat
over medium heat. Add shallots and garlic; cook
about 2 minutes, stirring occasionally until softened.
Add red wine, reduced stocks, and remaining 1 cup
chicken stock; bring to boil over medium-high heat.
Reduce heat to medium; simmer 15 minutes until
liquid is reduced to 3/4 cup. Lightly season chicken
breast with pepper and salt-free seasoning; spray
lightly with nonstick cooking spray. Grill or broil
chicken 3 to 5 minutes on each side until juices run
clear when pierced with fork. Remove to serving
platter.
Remove gravy from heat; season lightly with saltfree
seasoning and pepper. Spoon 2 tablespoons over
each chicken breast to serve; serve remainder
alongside.