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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