| 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
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