Fruit Mustard Sauce, On Chicken or Sausage

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SAUCE

1/2 pound seedless green grapes
2 Granny Smith apples, peeled and sliced very thin
2 ripe bosc or Bartlett pears, peeled and sliced very thin
3 tablespoons cider vinegar
2 to 4 tablespoons sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1 whole clove
Salt
Freshly ground pepper
1/4 cup Dijon mustard

Chicken Variation

1 tablespoon vegetable oil
3/4 cup chicken broth
4 chicken breasts, pounded thin

Sausage Variation

6 hot Italian sausages

 

  1. Puree grapes in blender; strain through sieve into large saucepan. Add apples, pears, vinegar, 2 tablespoons sugar, the lemon peel, cardamom, cinnamon, clove and a pinch salt. Bring to boil; reduce heat and simmer, stirring occasionally, until fruit falls apart, 20 to 25 minutes.
     
  2. Discard clove. Transfer fruit to blender and blend until smooth. Return to saucepan. Whisk in mustard and additional sugar, if desired. Keep warm.
     
  3. Chicken: Brush chicken lightly with oil and sprinkle with salt and pepper. Heat large nonstick skillet over medium-high heat. Add chicken and cook 2 to 3 minutes per side, just until cooked through; keep warm. Add broth to skillet and bring to boil, scraping up browned bits. Stir in fruit puree. Serve with chicken.
     
    Sausage: While simmering the sauce, boil the sausage for 8 minutes. Then broil, 4 minutes per side. Serve with sauce on top.


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