Fruit Mustard Sauce, On Chicken or Sausage
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
- 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.
- Discard clove. Transfer fruit to blender and blend until smooth. Return to saucepan. Whisk in mustard and
additional sugar, if desired. Keep warm.
- 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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