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| Grilled Chicken Breasts w/Green Grape Sauce
2 Chicken breasts
1/4 teaspoon of freshly ground black pepper
Sauce:
1 cup of green onion, chopped
1/4 cup of Celery, minced
1 clove garlic, minced
1 tablespoon of dry blond roux
1/2 cup of water
1/2 cup of Grapes; green seedless, halved
1 tablespoon of sherry
1 tablespoon of red currant jelly
1/8 teaspoon of Thyme
Freshly ground black pepper, to taste |
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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 breasts 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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