Ingredients Jump to Instructions ↓

  1. 2 Chicken breasts

  2. 1/4 teaspoon 1 1/3ml Freshly ground black pepper Sauce

  3. 1 cup 62g / 2 1/5oz Green onion - chopped

  4. 1/4 cup 27g / 1oz Celery - minced

  5. 1 Garlic - minced

  6. 1 tablespoon 15ml Dry blond roux

  7. 1/2 cup 118ml Water

  8. 1/2 cup 118ml Grapes - green seedless, Halved

  9. 1 tablespoon 15ml Sherry

  10. 1 tablespoon 15ml Red currant jelly

  11. 1/8 teaspoon 0.6ml Thyme Freshly ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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