Sauteed Chicken Breasts With Grapefruit & Tarragon Sauce

Quick Chicken Dish

chicken with grapefruit


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. 
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