Flattened, floured and sautéed chicken breast halves are served with a tangy grapefruit sour cream pan sauce.

Blushing Citrus Chicken

4 boneless, skinless chicken breast halves 3 tablespoons all-purpose flour 1/2 teaspoon salt - divided use 1/4 teaspoon plus 1/8 teaspoon freshly ground pepper - divided use 2 tablespoons olive oil 1 cup pink grapefruit juice 2 tablespoons dry white wine 3 tablespoons sour cream 2 tablespoons butter 1/2 teaspoon granulated sugar 1/3 cup coarsely chopped pink grapefruit 1 tablespoon chopped cilantro Grapefruit slices Cilantro sprigs

Between 2 pieces wax paper, pound chicken breasts to flatten slightly.
In shallow bowl, mix together flour and 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in mixture to coat lightly.
In large frypan over medium heat, place oil. Add chicken and cook about 5 minutes on each side or until light brown and fork can be inserted in chicken with ease. Remove chicken to platter and keep warm.
Whisk grapefruit juice into frypan and simmer until reduced by half. Whisk in wine and sour cream; cook about 5 minutes or until hot and bubbly. Remove from heat and add butter, whisking. Add sugar and remaining salt and pepper. Stir in grapefruit and chopped cilantro. Return chicken to pan and stir to coat. Arrange on serving platter and garnish with grapefruit slices and cilantro sprigs.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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