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Pan-Seared Chicken with Grapefruit-Butter Sauce

Pan-Seared Chicken with Grapefruit-Butter Sauce

Sang An enlarge

By: Rori Trovato


people tried this recipe.

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PAIR WITH:

Anchor Summer Beer (California)


  • 4 Servings
  • Prep 10 min
  • Cook 25 min

Ingredients:

  • 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

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.

Directions:

  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.

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