Sauteed Chicken Breasts With Grapefruit & Tarragon Sauce - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Sauteed Chicken Breasts With Grapefruit & Tarragon Sauce

Quick Chicken Dish



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    4  Chicken Breast-boneless, skinless, pounded to ¼” thickness
    ½ Cup All Purpose Flour-seasoned to taste with salt and black pepper
    2 Tbsp. Olive Oil
    2 Tbsp. Shallots-minced finely
    ¼ Cup White Wine
    ¾ Cup Grapefruit Juice
    4 Tbsp. Butter-cut into cubes
    1 Tbsp. Fresh Tarragon-chopped
    To Taste Salt ,Black Pepper , and Sugar
    • Heat a sauté pan on medium high heat.
    • Dredge the chicken breasts in the flour, shaking off the excess.
    • Place the oil in the pan and add the chicken.
    • Do not crowd pan, cook in two batches if necessary.
    • Brown each side for about 2 minutes or until light golden. Remove from pan.
    • In the same pan over medium heat, add the shallots.
    • Cook for about 30 seconds or until softened. 
    • Add the white wine, bring to a boil and cook 30 seconds after. A
    • dd the grapefruit juice, bring to a boil and reduce until about half of the original amount of liquid remains.
    • Turn the heat down to low and add the butter and whisk in to emulsify.
    • Add the tarragon. Season sauce to taste with salt, sugar  and black pepper.
    •  Return chicken to the  pan and gently coat with the sauce, finishing it’s cooking if necessary.
    •  The internal doneness of the chicken should be 165° F.