Grilled chicken breasts with green grape sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken breasts | |
| ¼ | teaspoon | Freshly ground black pepper |
| Sauce: | ||
| 1 | cup | Green onion; chopped |
| ¼ | cup | Celery; minced |
| 1 | Cl Garlic; minced | |
| 1 | tablespoon | Dry blond roux |
| ½ | cup | Water |
| ½ | cup | Grapes; green seedless, hal ved |
| 1 | tablespoon | Sherry |
| 1 | tablespoon | Red currant jelly |
| ⅛ | teaspoon | Thyme |
| Freshly ground black pepper to taste | ||
Directions
Calories per serving: 224 Fat grams per serving: 4.15 Approx. Cook Time: Cholesterol per serving: 71.7 Preheat the charcoal grill. MAKE THE SAUCE: In a heavy saucepan cook the green onion with the celery and garlic over medium heat, 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 breats with the ¼ teaspoon pepper.
Grill the chicken over charcoal for approximately 12 minutes, turning once. TO SERVE:
Serve each person one chicken breast with the Green Grape Sauce spooned over. Recipe from "Louisiana Light" by Roy F. Guste, Jr.