Chicken Piccata with Grapefruit
Swap in a juicy grapefruit for the traditional lemon in this easy Chicken Piccata dish that is certain to satisfy all.
Ingredients
- 2 chicken breasts Halved so that you have four pieces
- 1 cup flour
- 2 grapefruits Juice of 1 and the other cut into wedges.
- 6 tbsp butter
- 4 tsp olive oil
- 1/2 cup vegetable stock
- 1/4 cup parsley Fresh, roughly chopped
- 1 tsp salt Plus more to taste
- pepper to 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.
