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 [...]
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.
About the author:
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