Instructions: 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.

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.

)Kitpath: MENU: Serve with Green Rice with Pine Nuts and Carrot Pickle Juice, Carrot Pickles (Mollie Katzens Vegetable Heaven).

NOTES :
*Chicken with Green Grape Sauce with Red Currant Jelly

*Dry Roux

*Vegetable Heaven: Carrot Pickles

*Green Rice with Pine Nuts and Carrot Pickle Juice

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