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