Grilled Chicken Breasts with Green Grape Sauce
 
      2    Chicken breasts                   1/2 c  Grapes; green seedless, hal
    1/4 ts Freshly ground black pepper              -ved
           Sauce:                              1 tb Sherry
      1 c  Green onion; chopped                1 tb Red currant jelly
    1/4 c  Celery; minced                    1/8 ts Thyme
      1    Cl Garlic; minced                        Freshly ground black pepper
      1 tb Dry blond roux                           -to taste
    1/2 c  Water                          
 
  Preheat the charcoal grill.
  
  MAKE THE SAUCE:
  In a heavy saucepan cook the green onion with the celery and garlic over
  medium heat, 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 breats
  with the 1/4 teaspoon pepper. Grill the chicken over charcoal for
  approximately 12 minutes, turning once.
  
  TO SERVE:
  Serve each person one chicken breast with the Green Grape Sauce spooned
  over. Recipe from "Louisiana Light" by Roy F. Guste, Jr.

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