Serve this Chicken with Grapefruit Tarragon Sauce alongside steamed veggies for a convenient and tasty weeknight family meal.
Chicken with Grapefruit Tarragon Sauce
2016-02-22 23:32:25
Makes 4 servings
Ingredients
- 1 cup fresh Ruby Red grapefruit juice
- 1 tablespoon chopped fresh tarragon
- 1½ teaspoons salt, divided
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried oregano
- ⅛ teaspoon dried thyme
- ⅛ teaspoon paprika
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground red pepper
- 4 boneless skinless chicken breasts (about 2 pounds)
- 1 tablespoon Champagne vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground white pepper
- ½ cup extra-virgin olive oil
Instructions
- In a small saucepan, bring grapefruit juice and tarragon to a boil over medium-high heat. Reduce heat, and simmer until liquid has reduced by three-fourths. Remove from heat.
- Preheat oven to 350°. Spray a rimmed baking sheet with nonstick cooking spray.
- In a small bowl, stir together 1 teaspoon salt and next 6 ingredients. Rub mixture over chicken, and place on prepared pan. Bake for 25 to 30 minutes or until chicken is cooked through.
- In a small bowl, whisk together grapefruit mixture, vinegar, next 3 ingredients, and remaining ½ teaspoon salt. Whisk in olive oil in a slow, steady stream until well combined. Serve sauce over chicken.
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