Scaloppine of Chicken with Grapefruit and Pink Peppercorns

From Inn at Little Washington cookbook --this was FABULOUS ELEGANT and delish --really not hard to make at all. We had the leftover sauce over swordfish last night very good as well. Served it with jasmine rice and fresh green beans.

• 3 boneless, skinless chicken breasts
• Salt and freshly ground white pepper to taste> Flower for dredging
• 1/4 cup vegetable oil
• 1 cup chicken stock
• 1/4 cup grapefruit juice
• 1/4 cup heavy creme
• 1/4 cup creme fraiche
• 2 tablespoons pink peppercorns fount in gourmet stores
• 2 tablespoons chopped fresh tarragon
• 2 grapefruits segmented
• Slice each chicken breast on the bias into 3 slices. Using a mallet, flatten each slice of chicken between two sheets of plastic wrap until breast is about 1/4 inch thick. Season breasts with salt and pepper. Dredge in flour.
• Heat vegetable in in large nonstick skillet. Cook the chicken until it is golden brown on both sides and cooked through. Transfer it to a platter and keep warm.
• Add the chicken stock and grapefruit juice to the pan and simmer until the mixture has reduced by half. Add the heavy cream, creme fraiche and 1 tablespoon of the pink peppercorns, bring to a simmer and season with salt, white pepper and tarragon.
• Pour sauce over the chicken and garnish with grapefruit sections and the remaining peppercorns.