Chicken Cutlets with Citrus-Tarragon Pan Sauce

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    Chicken Cutlets with Citrus Tarragon Pan Sauce

    Ingredients

    Chicken

    • Boneless, skinless chicken breasts, pounded 1/2-inch thick
    • Salt and pepper
    • Flour
    • EVOO

    Citrus-Tarragon Sauce

    • 1 tablespoon minced shallot
    • 1/4 cup water or stock
    • 1/2 small grapefruit, juiced
    • Pat of cold butter
    • Large pinch fresh minced tarragon
    • Salt and pepper

    Preparation

    Season pounded chicken breasts with salt and pepper; dredge in flour. In a skillet, heat a drizzle EVOO over high. Add chicken; cook until golden brown on both sides and cooked through, about 3 minutes per side. Transfer to a plate. Add a tablespoon minced shallot to the pan; stir 30 seconds. Add water or stock and the grapefruit juice. Stir, scraping up browned bits, and cook until sauce thickens. Off heat; whisk in cold butter. Add tarragon. Season. Spoon the sauce over the chicken.

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