Yield: 2 Servings
|2||3-ounce skinless boneless chicken breast halves|
|1 cup||Chopped green onions|
|¼ cup||Finely chopped celery|
|1 tablespoon||Dry blond roux|
|½ cup||Halved seedless green grapes|
|1 tablespoon||Red currant jelly|
|Freshly ground black pepper; to taste|
MAKE THE SAUCE: In a heavy saucepan cook the green onion with the celery and garlic over medium beat, stirring, until they have rendered their liquid. Stir in the"roux" and cook while stirring for 1 minute more. Add remaining sauce ingredients and simmer for 20 minutes. Meanwhile, rub the chicken breasts with the ¼ teaspoon pepper. Broil or grill for approximately 12 minutes. Serve each person one chicken breast with the Green-Grape Sauce spooned on top and beside.
PER SERVING with Chicken: 224 Cals., 17% from fat (4.15g). Carbs 17.7g; Fiber 0.988g;, Sodium 82.5mg.
MENU IDEA: Boiled Onion Salad; Grilled Chicken Breasts with Green-Grape Sauce; Turnips and Greens; Strawberry Bavarian Cream.
VARIATION: Usually the chicken is charcoal grilled (about 12 mins), or griddle-pan grilled. You could roast the chicken for about 20 minutes at 350F. Substitute skinned duck breast.
>Source: Charcoal-Grilled Chicken Breasts with Green-Grape Sauce from Louisiana Light (1990) Roy F. Guste, Jr. (NY: Norton 0-393-02714-7.
>Kitpath: MENU: Serve with Green Rice with Pine Nuts and Carrot Pickle Juice, Carrot Pickles (Mollie Katzen's Vegetable Heaven). >Eat-LF Archives at www.reggie.com 1998Feb
Recipe by: Louisiana Light by Roy F. Guste, Jr. (1990) Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 07, 1998