Grape Sauces for Chicken or Fish

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By: Andrew Chase

These sauces are French classics. Serve over roasted, pan-fried or poached chicken or fish seasoned simply with salt and pepper.

Ingredients

Grape Sauce For Chicken:: 2 tbsp (30 mL) butter; 1/4 cup (60 mL) minced shallots; 4 tsp (20 mL) all-purpose flour; 1 cup (250 mL) chicken stock; 1/4 cup (60 mL) dry white wine; 1 cup (250 mL) halved green grapes; 2 egg yolks; 1-1/2 tsp (7 mL) finely chopped fresh tarragon (or 1/2 tsp/2 mL dried); 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) black pepper

Preparation

Grape Sauce For Chicken: In saucepan, melt butter over medium heat; cook shallots until softened, about 3 minutes. Stir in flour; cook, stirring, until flour no longer smells raw (do not brown), about 1 minute. Stir in stock and wine; bring to boil, stirring. Reduce heat and simmer, stirring occasionally, for 3 minutes.

Add grapes and simmer until tender, 2 to 3 minutes. Beat yolks with tarragon, salt and pepper. Beat 1/4 cup (60 mL) of grape sauce into yolk mixture, then mix into saucepan. Cook, stirring, without bringing to boil, until thick enough to coat back of spoon, about 2 minutes.

Makes 4 servings.

Grape Sauce For Fish: Replace chicken stock with light fish stock or fish fumé (or replace one-quarter of the chicken stock with bottled clam juice). Serve over broiled, pan-fried or poached white-fleshed sea fish such as halibut, flounder or sole, or freshwater fish such as pickerel or catfish.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving (for sauce): about
Calories	138
Protein	3 g
Fat (total)	9 g
Sat. Fat	5 g
Carbohydrate	11 g
Fibre	1 g
Cholesterol	120 mg
Sodium	582 mg
Calcium	3 % RDI
Iron	6 % RDI
Vitamin A	11 % RDI
Vitamin C	7 % RDI
Folate	10 % RDI

Also in this menu:

Glorious grapes

Source

Homemakers Magazine: September 2006

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