Grapefruit Braised Chicken Breasts With Grapefruit Cream Sauce

On a sturdy, flat, stable surface, with a heavy flat object (I use a cast iron hamburger press) pound the chicken breasts so they reach an even thickness. I put the breast in a gallon baggie when I do so to reduce making a mess. This will allow for even cooking.

Evenly apply salt, pepper, garlic powder, then onion powder to each side of each chicken breast. Set aside. Melt the butter in a large saute pan over medium heat.

Sear each breast on both sides, about 4 minutes on each side until golden brown.

Remove the chicken from the pan for a minute to add the grapefruit juice and zest. Raise the temperature to medium high and bring to a boil. While doing so, scrape up up the brown bits on the bottom.

Add the chicken back to the pan, cover, lower the heat, and simmer for 15 minutes.

Remove cover and check internal temperature of chicken to make sure temperature is 170 or higher. Remove chicken to plate, cover with aluminum foil and place in warmed oven until ready to serve.

Back to the large saute pan, increase the heat to medium. Add the white wine and scrape up any residual bits.

Add the heavy cream, cream cheese, pepper, salt, onion powder, ginger, and sugar and bring to a boil. Stir continuously until mixture starts to thicken.

It’s been my experience the cream cheese doesn’t fully melt, and if so, take the pan off the heat. Take a stick blender and in the pan blend the sauce until smooth. Place the pan back on the stove. Taste sauce for salt and pepper to taste.

Mix cornstarch with water and mix well. Add to sauce and mix thoroughly. Heat sauce until mixture is thickened. Turn off heat, add parsley. Take pan off heat and cover.

Remove chicken from warmed oven and slice chicken into even slices crosswise. Place half of each sliced breast over starch of your choice (my favorite is rice). Spoon generous pour of sauce over chicken and serve!