Chicken with green grape sauce with red currant jelly

Yield: 2 Servings

Measure Ingredient
2 3-ounce skinless boneless chicken breast halves
Seasoned pepper
1 cup Chopped green onions
¼ cup Finely chopped celery
1 tablespoon Dry blond roux
½ cup Water
½ cup Halved seedless green grapes
1 tablespoon Sherry
1 tablespoon Red currant jelly
⅛ teaspoon Thyme
Freshly ground black pepper; to taste

SAUCE

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

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