Pan Seared Chicken With Pink Grapefruit Cream Sauce Recipes

PAN-SEARED CHICKEN WITH PINK GRAPEFRUIT CREAM SAUCE

Steps:

• Sprinkle both sides of the chicken breast with salt. Melt the butter in a stainless steel skillet over medium heat. Fry the chicken on both sides until browned, about 4 minutes on each side. Add the grapefruit juice and zest. Bring to a boil. Reduce the heat to low and simmer, covered for 10 minutes or until the chicken is no longer pink in the center. Transfer the chicken to a plate, cover with aluminum foil and place in a warmed oven until ready to serve.
• Add the heavy cream, cream cheese, white wine, white pepper and sugar to the pan. Boil the sauce for 3-4 minutes or until the sauce has thickened slightly. Add salt to taste.
• Arrange the chicken breasts on a serving platter, or on individual plates, drizzle with the sauce and garnish with fresh slices of pink grapefruit and a few sprigs of fresh parsley.
• Serving recommendation: Serve over or with pasta.

PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE

Steps:

• Season the chicken with salt and pepper and let rest.
• In a small skillet, saute onions in the butter until they are golden brown (carmelized).
• In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
• While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
• Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
• Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
• Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
• Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
• Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.