Chicken with Green Grape Sauce With Red Currant Jelly

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Chicken with Green Grape Sauce With Red Currant Jelly Ingredients

2 3-ounce skinless boneless	1/2 c Water
Seasoned pepper	1/2 c Halved seedless green grapes
SAUCE	1 tb Sherry
1 c Chopped green onions	1 tb Red currant jelly
1/4 c Finely chopped celery	1/8 ts Thyme
1 tb Dry blond roux	Freshly ground black pepper;

Instructions for Chicken with Green Grape Sauce With Red Currant Jelly

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 1/4 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 Katzens 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 on Feb 07, 1998

Main Ingredient: ChickenCuisine: Cajun

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