Scallopine of chicken w/ginger & candied grapefruit peel

Yield: 8 servings

Measure Ingredient
8 \N Chicken Breast Halves
6 tablespoons Unsalted Butter (to 8 Tbs)
2 cups Chicken Stock
12 tablespoons Dry White Wine
1 cup Creme Fraiche
1 cup Fresh Grapefruit Juice
\N \N Salt And White Pepper -- to
\N \N Taste
1 teaspoon Fresh Ginger -- chopped
\N \N Sections From 1 Pink
\N \N Grapefruit, membrane removed
3 tablespoons Candied Ginger -- slivered
3 tablespoons Candied Grapefruit Peels slivered
4 tablespoons Fresh Chives -- chopped

Pound the chicken breasts almost paper-thin. Saute quickly in butter in a very hot pan about 30 seconds on each side, just until the meat takes on a little color. Set the breasts aside and keep warm.

Deglaze the pan with the stock and the wine. Reduce by half. Add the creme fraiche and grapefruit juice, and reduce to the consistency of very heavy cream. Add the salt, pepper and ginger.

Meanwhile, heat the grapefruit sections friefly under the broiler.

Spread a pool of the sauce on each of 8 plates and lay the chicken breasts on top. Arrange the grapefruit sections over the chicken.

Sprinkle the candied ginger, grapefruit peels, and chives over the sections.

Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-15-95 (159) Fido: Cooking

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