Greystone Gardens Terrace Cafe
3 boneless, skinless chicken breasts
Salt and freshly ground white pepper to taste> Flower for dredging
1/4 cup vegetable oil
1 cup chicken stock
1/4 cup grapefruit juice
1/4 cup heavy creme
1/4 cup creme fraiche
2 tablespoons pink peppercorns fount in gourmet stores
2 tablespoons chopped fresh tarragon
2 grapefruits segmented
Slice each chicken breast on the bias into 3 slices. Using a mallet, flatten each slice of chicken between two sheets of plastic wrap until breast is about 1/4 inch thick. Season breasts with salt and pepper. Dredge in flour.
Heat vegetable in in large nonstick skillet. Cook the chicken until it is golden brown on both sides and cooked through. Transfer it to a platter and keep warm.
Add the chicken stock and grapefruit juice to the pan and simmer until the mixture has reduced by half. Add the heavy cream, creme fraiche and 1 tablespoon of the pink peppercorns, bring to a simmer and season with salt, white pepper and tarragon.
Pour sauce over the chicken and garnish with grapefruit sections and the remaining peppercorns.