Pan-Seared Chicken with Grapefruit Butter Sauce

Pan-Seared Chicken with Grapefruit Butter Sauce
Pan-Seared Chicken with Grapefruit Butter Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs. new potatoes, halved

  • 3

    Tbl. chopped parsley

  • 2

    Tbl. olive oil

  • 4

    boneless skinless chicken breast

  • salt and pepper

  • 4

    scallions, green and white portions chopped separately

  • 1/4

    cup dry white wine

  • 4

    red grapefruits, 2 cut into segments and 2 juiced

  • 1

    stick (4 ounces) butter, cut into 8 pieces and chilled

Directions

Place the potatoes in a large pot with enough salted water to cover and bring to a boil. Lower the heat and simmer until tender, about 15 minutes. Drain, return to the pot and toss with the parsley. Meanwhile, in a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper and cook until browned, 5 to 8 minutes on each side; transfer to a plate. Add the scallion whites to the skillet and cook, stirring, until softened, about 1 minute. Add the wine and grapefruit juice, scraping up any browned bits; bring to a boil and cook until reduced to 2 Tbl. about 8 minutes. Remove from the heat and whisk in 1 piece of butter until smooth; repeat with the remaining 7 pieces. Stir in the grapefruit segments and scallion greens and season with salt and pepper. Serve over the chicken, alongside the potatoes.

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