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Chicken Breasts With Sauce
Peter Lenkefi
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.
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