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)
- Salt
- 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.
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Candy says
25 February, 2013 at 10:32 pmI will go to the store tomorrow and buy many many grapefruits!!!…Thanks for the recipe!!…i will let you know if it is a 10!!..otherwise Todd will get my email! hehe lol :) jk
The Daring Gourmet says
26 February, 2013 at 8:05 amYes, buy lots of them while they’re still in season and on sale for such great prices. For this recipe you’ll only need one of them. One medium grapefruit yields about a tablespoon of zest and 1/2 cup of juice. The rest of the grapefruits you can just enjoy eating plain. Yummy! Or, make my grapefruit muffins and cream pie of course :)
Medeja says
26 February, 2013 at 12:16 amThat sauce sounds just wonderful. I have tried something similar with orange, but I am sure I am trying this next time I will get grapefruit!
The Daring Gourmet says
26 February, 2013 at 8:04 amThank you, Medeja. I love creamy orange sauces with chicken as well.
Susan says
21 March, 2013 at 5:19 pmI tried this recipe tonight! I enjoy your step by step pictures so I know what my food should look like as I go. That is super helpful to me. This was yummy! My husband complimented it and said it had a “zing of flavor.” When I read a review about this chicken recipe, I was braced for my first bite, but I don’t think it was scary at all. It had a very nice flavor. Also, I served this with asparagus and the sauce was a perfect compliment. I guess that makes sense because asparagus can have a squeeze of lemon on top or served with hollandaise sauce, so the citrus paired with it was perfect. MmmmMmmm. Very nice one. I love that you incorporated grapefruit into a dinner. Thanks!
The Daring Gourmet says
21 March, 2013 at 5:25 pmI am so happy to hear that you had the courage to try it, Susan! And that you and your husband enjoyed it! I think anyone who loves and appreciates grapefruits would like this recipe. And yes, I agree with you about the asparagus. Thank you for your feedback!
Mel says
30 January, 2014 at 8:04 pmBEST CHICKEN DISH I HAVE MADE THUS FAR!!!! I had to sub the creamcheese with pureed cottage cheese and omit the white wine, still wonderful!!! Served on a bed of arugula, the pepper flavor of the greens went well with the savory, sweet chicken and cream sauce!
The Daring Gourmet says
30 January, 2014 at 10:31 pmMel, that’s fantastic!! This was an “experimental” dish that I made in response to a challenge to create a non-salad entree featuring grapefruit. I had fun coming up with this and we really liked it, too. I’m happy that you were adventurous enough to try it and enjoyed it so much! Serving it on arugula was the perfect choice. Thank you so much for your feedback! Best, Kimberly
ann says
13 February, 2018 at 2:37 pmI know this is an old post…but I had some leftover fried chicken thighs, fresh pomelo, and yogurt that I needed to use up. Removed the breading and skin from the thighs, ate half the pomelo, added yogurt and lots of seasonings to the mix, and voila…deliciousness. I’m here to say that I was just checking to see if anyone else came up with something close. I love doing grapefruit with poultry. Thanks!