Chicken Cutlets with Citrus-Tarragon Pan Sauce

Name: Chicken Cutlets with Citrus-Tarragon Pan Sauce
Ingredients: Boneless, skinless chicken breasts, pounded 1/2-inch thick; Salt and pepper; Flour; EVOO; 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

Author:: Rachael Ray Every Day
Updated:: Sep 14, 2017
Original:: Jul 17, 2014

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.

Read now: How To Make Pan Sauce