s CHICKEN FRANCESE WITH GRAPEFRUIT-TARRAGON SAUCE **** s |
Ingredients
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Instructions *** 8-7-14 very good *** Makes: 4 servings ADD TO MY RECIPES ingredients 2 Ruby Red grapefruits 4 6 ounces very thin chicken cutlets Salt and pepper 1/2 cup flour 3 eggs 1 tablespoon fresh lemon juice 2 tablespoons EVOO 1/4 cup chicken stock 1/2 cup Reisling or other fruity white wine 2 tablespoons butter 2 tablespoons chopped fresh tarragon 2 tablespoons finely chopped fresh chives directions Cut the skin and white pith from the grapefruits. Working over a medium bowl, cut between the membranes, releasing the grapefruit segments. Season the chicken with salt and pepper. Place the flour on a plate. In a shallow bowl, whisk the eggs and lemon juice. In a large nonstick skillet, heat the EVOO, two turns of the pan, over medium to medium-high. Dredge the chicken in the flour, then coat in the egg mixture. Cook until the coating is golden and puffed and the chicken is cooked through, about 3 minutes per side. Transfer the chicken to a platter. Pour the chicken stock into the skillet; cook, stirring, 2 minutes. Add the wine and cook, stirring up any browned bits, 1 minute. Melt the butter into the sauce, then stir in the tarragon, chives and grapefruit segments (but not the juice in the bowl). Pour the sauce over the chicken. © Copyright 2014, Meredith Corporation. All Rights Reserved. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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