PAN SEARED CHICKEN WITH PINK GRAPEFRUIT CREAM SAUCE
4 boneless, skinless chicken breasts (either whole, or 2 large chicken breasts cut in half)
salt
4 tablespoons unsalted butter
½ cup freshly squeezed pink grapefruit juice
1 tablespoon pink grapefruit zest
½ cup heavy cream
2 tablespoons cream cheese
¼ cup white wine
¼ teaspoon freshly ground white pepper
¼ teaspoon sugar
salt to taste
Sprinkle both sides of the chicken breast with salt.
Melt the butter in a stainless steel skillet over medium heat.
Fry the chicken on both sides until browned, about 4 minutes on each side.
Add the grapefruit juice and zest. Bring to a boil.
Reduce the heat to low and simmer, covered for 10 minutes or until the chicken is no longer pink in the center. Transfer the chicken to a plate, cover with aluminum foil and place in a warmed oven until ready to serve.
Add the heavy cream, cream cheese, white wine, white pepper and sugar to the pan.
Boil the sauce for 3 – 4 minutes or until the sauce has thickened slightly.
Add salt to taste.
Arrange the chicken breasts on a serving platter, or on individual plates, drizzle with the sauce and garnish with fresh slices of pink grapefruit and a few sprigs of fresh parsley.
Serving recommendation: Serve over or with pasta.
PHOTO: Lisinda Blaauw
