Name: Chicken with Green Grape Sauce With Red Currant Jelly
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

People are not truly grieved by the sins in others, which they complacently expose and condemn. Too often they seem to delight in having discovered something unbeautiful in a neighbor, and they swoop down upon the blemish – like a vulture on carrion! If ever criticism is indulged in – it should be with deep grief for the friend, that the fault exists in him; and with sincere desire that for his sake it be removed; and then the criticism should be made, not in the ear of the world – but “between him and you alone.”

J.R. Miller

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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