Title: Chicken with Green Grape Sauce With Red Currant Jelly
Categories: Poultry, Tested, Cajun creol
Yield: 2 Servings

2 3-ounce skinless boneless
-chicken breast halves
Seasoned pepper

-----------------------------------SAUCE-----------------------------------
1 c Chopped green onions
1/4 c Finely chopped celery
1 tb Dry blond roux
1/2 c Water
1/2 c Halved seedless green grapes
1 tb Sherry
1 tb Red currant jelly
1/8 ts Thyme
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 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 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 on Feb 07,
1998