Recipe - Chicken With Green Grape Sauce With Red Currant Jelly

2 3ounce skinless boneless
chicken breast halves
Seasoned pepper

SAUCE
1 cup Chopped green onions
One fourth cup Finely chopped celery
1 tablespoon Dry blond roux
One half cup Water
One half cup Halved seedless green grapes
1 tablespoon Sherry
1 tablespoon Red currant jelly
1/8 teaspoon 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 One fourth teaspoon pepper. Broil or grill for
approximately 12 minutes. Serve each person one chicken breast with the
GreenGrape 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 GreenGrape
Sauce; Turnips and Greens; Strawberry Bavarian Cream.

VARIATION: Usually the chicken is charcoal grilled (about 12 mins), or
griddlepan grilled. You could roast the chicken for about 20 minutes at
350F. Substitute skinned duck breast.

Source: CharcoalGrilled Chicken Breasts with GreenGrape Sauce from
Louisiana Light (1990) Roy F. Guste, Jr. (NY: Norton 0393027147.
Kitpath: MENU: Serve with Green Rice with Pine Nuts and Carrot Pickle
Juice, Carrot Pickles (Mollie Katzen's Vegetable Heaven). EatLF Archives
at www.reggie.com 1998Feb

Recipe by: Louisiana Light by Roy F. Guste, Jr. (1990)

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 07,
1998