Chicken With Green Grape Sauce With Red Currant Jelly
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Chicken With Green Grape Sauce With Red Currant Jelly
  Chicken    Currant    Poultry    Greens    Grapes    Sauces  
Last updated 6/12/2012 1:14:08 AM. Recipe ID 42894. Report a problem with this recipe.
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      Title: Chicken with green grape sauce with red currant jelly
 Categories: Poultry, Tested, Cajun creol
      Yield: 2 Servings
 
      2    3-ounce skinless boneless
           -chicken breast halves
           Seasoned pepper

---------------------------SAUCE--------------------------------
      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
 
  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.
  




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Recipe ID 42894 (Apr 03, 2005)

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