Categories: boneless chicken breast
Ingredients
- 4 (6-ounce) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 clove garlic, grated or minced
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- Juice of 1/2 lemon
- Juice of 1/2 orange
- 2 sprigs fresh tarragon, leaves chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 large shallot, finely chopped
- 1 tablespoon mild curry powder
- 2 tablespoons flour
- 1 1/2 cups chicken broth
- 1/4 cup frozen green peas
Directions
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Cut each chicken breast across but not all the way through the meat and open the breast up; pound gently and flatten to form large, very thin cutlets. Season the chicken with salt and pepper. Combine the garlic, zest, juice, tarragon and extra-virgin olive oil in a shallow dish and turn the chicken to coat evenly in the mixture. Let marinate 15 minutes.
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Heat a griddle or grill pan over medium-high heat. (Alternatively, chicken can be cooked off 1 at a time in a large skillet.) Shake the excess marinade off the chicken and cook 2 to 3 minutes on each side until cooked through and lightly browned. Discard the marinade.
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Meanwhile, heat a small skillet or pot over medium heat, melt the butter and add the shallot; cook gently 3 minutes. Sprinkle with the curry powder and stir; whisk in the flour and cook 1 minute more. Then whisk in the broth and bring to a bubble. Add the peas and simmer in the sauce for 2 minutes.
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Spoon the gravy into small pools on a platter and top with the chicken. Serve with the Citrus Salad alongside or on top of the chicken