2chicken breastsHalved so that you have four pieces
1cupflour
2grapefruitsJuice of 1 and the other cut into wedges.
6tbspbutter
4tspolive oil
1/2cupvegetable stock
1/4cupparsleyFresh, roughly chopped
1tspsaltPlus more to taste
pepperto taste
Instructions
One at a time, place halved chicken breasts under plastic wrap and pound or roll until thin. Place on a plate and season with salt and pepper
Dredge each chicken piece in flour and shake off the excess.
Heat a skillet or dutch oven (I like to use a dutch oven for the high walls in case of splatter) over medium high heat and add 2 tbsp of butter and 2 tsp oil. Add two chicken pieces at a time and cook for four minutes on each side until browned and coked through (about 8 minutes).
Add 2 more tbsp of butter and remaining oil and cook last two pieces of chicken just as we did the first two. Remove from heat and turn down skillet to medium. Pour in stock, capers, juice of one grapefruit and grapefruit slices.
Allow to simmer and then add chicken pieces back in and cook for another five minutes. Taste and season as needed.
Remove chicken, add remaining two tbsp of butter to the pan and bring to a gentle simmer. Spoon reduced sauce and capers over chicken, garnish with parsley and serve.
Nutrition Facts
Chicken Piccata with Grapefruit
Amount Per Serving
Calories 264Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 75mg25%
Sodium 877mg38%
Potassium 739mg21%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 10g11%
Protein 27g54%
Vitamin A 4232IU85%
Vitamin C 51mg62%
Calcium 77mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.