Breaded and sautéed chicken breasts served with a tangy pink grapefruit and sour
cream pan sauce.
4 boneless, skinless chicken breast halves
3 tablespoons all-purpose flour
½ teaspoon salt – divided use
¼ 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
½ teaspoon granulated sugar
⅓ 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 ¼ teaspoon salt and ¼ teaspoon ground black
pepper. Dredge chicken in mixture to coat lightly.
In large skillet 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 skillet 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 the pan and stir to
coat. Arrange on serving platter and garnish with grapefruit slices and cilantro sprigs.
Makes 4 servings
Try this with Harbour Estates Sunrise Vidal/Chardonnay VQA for only $8.70.
Food spoils twice as quickly when stored in an icebox or cooler than in a constantly
running refrigerator. Raw chicken that might keep a few days at home needs to be
cooked within a day and an opened jar of spaghetti sauce may survive only two or
three days when kept in a boat icebox or erratic refrigerator.
Damon G. Beggs
Damon is the owner of CATERWAITER Event Catering & Service Staff
Download a PDF of the recipe.