Chicken Cutlets with Citrus-Tarragon Pan Sauce

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This was quick to come together and yummy. Perfect for warm weather --don't worry about tarragon over powering the flavor it was perfect! This recipe came from Rachael Ray magazine. We served it with jasmin rice and fresh steamed broccoli.

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
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.

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