This is a Make a Request! fulfillment for Candy. Noting that I had already made a breakfast and dessert item using pink grapefruit (Pink Grapefruit Buttermilk Muffins and Pink Grapefruit Cream Pie), she requested an entree using pink grapefruit. As I already mentioned in a previous grapefruit post, most of time grapefruit is used in entrees it’s simply cut into wedges and used in salads. I wanted to make something a little more interesting. I also wanted to make something that really brought that pink grapefruit flavor to the forefront. As an entree it obviously needed to be savory, but with ingredients that would complement the sweetness of the fruit. Heavy cream sounded perfect. I also wanted something that would contrast the sweetness while combining well with the delicateness of the cream. White pepper was the choice. Chicken was the obvious choice in my mind – a more delicate meat that would absorb the fruity and delicate flavors. The end result was Pan-Seared Chicken with Pink Grapefruit Cream Sauce. My husband Todd was blown away and declared it a “10/10”. (So if you don’t like this, direct the hate mail toward him, not me!)
Simple, quick, gourmet and delicious. What better combination?
You can use a whole chicken breast per serving. I cut mine in half for thinner cutlets. Whichever you choose, season both sides with salt. Melt the butter in a skillet over medium heat. Stainless steel is best for frying meats when you’re going to make a sauce in the same pan. The reason being, the caramelized meat sticks better to the pan, which is what gives your sauce so much flavor. (This process is known as deglazing; a fancy word for pouring liquid in the pan for the sauce and using a whisk to scrape up all the caramelized meat bits and then proceeding to make your sauce).
First zest the grapefruit, then juice it. You’ll need 1/2 cup.
Melt the butter in a stainless steel skillet over medium heat.
Add the chicken to the skillet.
Fry on both sides until browned, about 4 minutes on both sides.
Add the freshly squeezed pink grapefruit juice and zest. Bring to a boil, reduce the heat to medium-low, cover and simmer for 10 minutes.
You’ll end up with lovely, juicy chicken infused with fresh pink grapefruit. Transfer the chicken to a plate, cover with foil and keep in a warm oven until ready to serve.
Freshly ground white pepper is used for this sauce. It has a wonderful, delicate flavor and because it is white it blends in perfectly with the sauce.
Add the heavy cream, cream cheese, white wine, white pepper and sugar to the pan. Use a whisk to deglaze the pan and dissolve any lumps of cream cheese. Increase the heat and boil the sauce for 3-5 minutes, or until is has thickened a little, whisking constantly.
Add salt to taste.
Place the chicken breasts on a warmed serving platter, or on individual plates, and drizzle with the sauce. Garnish with fresh slices of pink grapefruit. Serve immediately.
Serving recommendation: Serve over or with pasta.
- 4 boneless, skinless chicken breasts (either whole, or 2 large chicken breasts cut in half)
- 4 tablespoons unsalted butter
- ½ cup freshly squeezed pink grapefruit juice
- 1 tablespoon pink grapefruit zest
- ½ cup heavy cream
- 2 tablespoons cream cheese
- ¼ cup white wine
- ¼ teaspoon freshly ground white pepper
- ¼ teaspoon sugar
- Salt to taste
- 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.