Description
This pan-seared chicken is elevated by a creamy pink grapefruit sauce, offering a delightful balance of tangy and sweet flavors.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (either whole, or 2 large chicken breasts cut in half)
- Salt, to taste
- 4 tbsp (60 ml) unsalted butter
- 1/2 cup (120 ml) freshly squeezed pink grapefruit juice
- 1 tbsp pink grapefruit zest
- 1 cup (240 ml) heavy cream
- 1/4 tsp white pepper
Instructions
- Sprinkle both sides of the chicken breasts with salt.
- Melt the butter in a stainless steel skillet over medium heat.
- Add the chicken breasts to the skillet and fry on both sides until browned, about 4 minutes on each side.
- Pour in the freshly squeezed pink grapefruit juice and add the grapefruit zest.
- Reduce the heat to low and let the chicken simmer in the juice for about 5 minutes.
- Remove the chicken breasts from the skillet and set aside, keeping them warm.
- Increase the heat to medium and add the heavy cream to the skillet, stirring to combine with the grapefruit juice.
- Season the sauce with white pepper and continue to cook, stirring frequently, until the sauce thickens slightly, about 3-4 minutes.
- Return the chicken to the skillet, spoon the sauce over the top, and let it heat through for another 2 minutes.
- Serve the chicken with the pink grapefruit cream sauce drizzled over the top.
Notes
- For best results, use freshly squeezed grapefruit juice.
- The sauce can be made in advance and reheated gently before serving.
- Pair this dish with a light salad or steamed vegetables for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 30
- Carbohydrates: 8
- Fiber: 0
- Protein: 35
- Cholesterol: 150