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Chicken with grapefruit and tarragon beurre blanc
Chicken with grapefruit and tarragon beurre blanc
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in exquisite grapefruit tarragon chicken for your special dinner.
Ingredients:
  • 4 (about 180g each) single corn-fed chicken breast fillets
  • Salt & freshly ground black pepper
  • 9.20 gm olive oil
  • Steamed green beans, to serve
  • Steamed baby coliban (chat) potatoes, to serve
  • grapefruit & tarragon beurre blanc
  • 125ml (1/2 cup) fresh grapefruit juice
  • 2 purple eschalots, peeled, finely chopped
  • 4 whole black peppercorns
  • 180g chilled unsalted butter, cubed
  • 20.20 gm thickened cream
  • 40.00 ml coarsely chopped fresh tarragon
  • Salt & freshly ground white pepper
Instructions:
  • To prepare the beurre blanc, heat grapefruit juice, eschalot, and peppercorns in a small saucepan until boiling. Let it boil uncovered for 3 minutes until the liquid reduces to 2 tablespoons. Strain the mixture into a small frying pan, discard eschalot and peppercorns. Over low heat, slowly whisk in butter one cube at a time until incorporated. Stir in cream, tarragon, salt, and pepper. Remove from heat and set aside.
  • Season the chicken fillets with a generous sprinkle of salt and pepper. Heat the oil in a large frying pan over medium-high heat. Cook the chicken for 5 minutes on each side until golden brown and cooked through. Remove from heat, cover with foil, and let it rest for 2 minutes before serving.
  • Cut the chicken into thick slices against the grain. Arrange steamed green beans and potatoes on plates, then place the chicken on top. Drizzle with grapefruit & tarragon beurre blanc before serving.

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