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Pan-Seared Chicken with Grapefruit-Butter Sauce

June 2009
Pan-Seared Chicken with Grapefruit-Butter Sauce

by 6 people

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Makes: 4 servings

Prep: 10 mins

Cook: 25 mins

  • 2 pounds new potatoes, halved
  • 2 tablespoons choopped parsley
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
  • Salt and pepper
  • 4 scallions, green and white portions chopped separately
  • 1/4 cup dry white wine
  • 4 red grapefruits, 2 cut into segments, 2 juiced
  • 1 stick  (4 ounces) butter, cut into 8 pieces and chilled
  1. Place the potatoes in a large pot with enough salted water to cover and bring to a boil. Lower the heat and simmer until tender, about 15 minutes. Drain, return to the pot and toss with the parsley.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper and cook until browned, 5 to 8 minutes on each side; transfer to a plate.
  3. Add the scallion whites to the skillet and cook, stirring, until softened, about 1 minute. Add the wine and grapefruit juice, scraping up any browned bits; bring to a boil and cook until reduced to 2 tablespoons, about 8 minutes. Remove from the heat and whisk in 1 piece of butter until smooth; repeat with the remaining 7 pieces. Stir in the grapefruit segments and scallion greens and season with salt and pepper. Serve over the chicken, alongside the potatoes.
  • Anchor Summer Beer (California)
Tip How to segment a grapefruit:
  • Slice off both ends, then stand the grapefruit on one end.
  • Trim away the peel and white pith following the curve of the fruit.
  • Cut against the membrane on either side to release the segment.