Chicken Francese with Grapefruit-Tarragon Sauce

Gorgeous Ruby Red grapefruit top this quick chicken francese for a dish that ready for entertaining.


  • 2 Ruby Red grapefruits
  • 4 very thin chicken cutlets (6 ounces each)
  • Salt and pepper
  • 1/2 cup flour
  • 3 eggs
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1/4 cup chicken stock
  • 1/2 cup Reisling or other fruity white wine
  • 2 tablespoons butter
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh chives, finely chopped


Cut the skin and white pith from the grapefruits. Working over a medium size bowl, cut between the membranes, releasing the grapefruit segments.

Season the chicken with salt and pepper. Place the flour on a plate. In a shallow bowl, whisk the eggs and lemon juice.

In a large nonstick skillet, heat the EVOO, two turns of the pan, over medium to medium-high heat. Dredge the chicken in the flour, then coat in the egg mixture. Cook until the coating is golden and puffed and the chicken is cooked through, about 3 minutes per side. Transfer the chicken to a platter.

Pour the chicken stock into the skillet; cook, stirring, 2 minutes. Add the wine and cook, stirring up any browned bits, 1 minute. Melt the butter into the sauce, then stir in the tarragon, chives and grapefruit segments (but not the juice in the bowl). Pour the sauce over the chicken.

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