Chicken with Green Grape Sauce With Red Currant Jelly
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CATEGORY
CUISINE
TAG
YIELD
Meats, Grains
Cajun
Poultry, Tested, Cajun creol
2
Servings
INGREDIENTS
2
3-ounce skinless boneless chicken breast halves
Seasoned pepper
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
INSTRUCTIONS
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 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 <phannema@wizard.ucr.edu> on Feb 07,
1998
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
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