- 4 boneless, skinless chicken breasts (6 ounces each)
- 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 (EVOO)
- 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
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 EVOO in a shallow dish and turn the chicken to coat it evenly in the mixture. Let marinate 15 minutes.
Heat a griddle or grill pan over medium-high heat. (Alternatively, the chicken can be cooked off one at a time in a large skillet.) Shake the excess marinade off the chicken and cook for 2-3 minutes on each side until cooked through and lightly browned. Discard the marinade.
Meanwhile, heat a small skillet or pot over medium heat. Melt the butter and add the shallot; cook gently for 3 minutes. Sprinkle with the curry powder and stir; whisk in the flour and cook for 1 minute more. Whisk in the broth and bring to a bubble. Add the peas and simmer in the sauce for 2 minutes.
Spoon the gravy into small pools on a platter and top with the chicken. Serve with the Citrus Salad with Toasted Seeds and Pine Nuts alongside or on top of the chicken.