Scallopine of chicken w/ginger & candied grapefruit peel
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 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 |
| Salt And White Pepper -- to | ||
| Taste | ||
| 1 | teaspoon | Fresh Ginger -- chopped |
| Sections From 1 Pink | ||
| Grapefruit, membrane removed | ||
| 3 | tablespoons | Candied Ginger -- slivered |
| 3 | tablespoons | Candied Grapefruit Peels slivered |
| 4 | tablespoons | Fresh Chives -- chopped |
Directions
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