Home > All recipes, date night, main courses, mains > Scaloppine of Chicken with Pink Grapefruit

Scaloppine of Chicken with Pink Grapefruit

A few years ago I treated my husband to a dinner at The Inn at Little Washington as a combined birthday/Valentines Day present. His birthday being on February 12th – it is always a challenge to do something special for each event – and this dinner was pricey enough to cover both. We were both still in our final year as undergraduate history students, and I still remember using my OSAP to pay for a 400$ dinner. It was one of the most memorable and romantic weekends of my life – and worth every penny. We did not stay at the Inn itself – instead bunkering down at the Foster Harris House – a quaint little B&B just down the road that also had a lovely breakfast. It is safe to say that we will not be back to area the next few years – so I am doubly glad we went while our prefrontal cortex’s were still developing: we could never justify that amount of money on a meal now that we have a baby and registered education savings plans to think of. Certainly, we will be back someday – but it might be our golden wedding anniversary! Until then, we picked up Patrick O’Connells cookbook as a souvenir – and while many of the recipes are quite complicated, or use ingredients that are just too pricey to justify for a weeknight dinner – this recipe is one of the exceptions.

If you use pre-pounded chicken cutlets – this recipe is easy to make. It is just a matter of frying up the cutlets and making the sauce. If you do not have both creme fraiche or heavy cream you can just use a bit more of one or the other – but both keep extremely well so they are worth having on hand in the fridge.

I highly recommend serving over Israeli couscous. Then, just portion up any unused bits for lunch the next day…

Mom O Meter: 4.5/5

The only drawback is pounding and cutting the chicken if you are not able to buy cutlets. Other than that – it is pretty quick – especially if you leave out the garnishes! I think that kids also might be hesitant to eat the pink peppercorns, so it might be wise to leave them out if cooking for younger ones as well.

Scaloppine of Chicken with Pink Grapefruit

Adapted from Patrick O Connell’s Refined American Cuisine


3 large boneless skinless chicken breasts (or the equivalent in chicken cutlets.
flour for dredging chicken
white pepper and salt
1/4 cup vegetable oil
1 cup chicken stock
1/4 cup grapefruit juice
1/4 cup creme fraiche
1/4 cup cream
2 tablespoons chopped fresh tarragon
pink peppercorns (optional)
2 pink grapefruits (optional)

1. Cut chicken breasts into three peices and cover with plastic wrap. Pound to 1/4 of an inch with mallet, back of saucepan or rolling pin.

2. Dredge in flour and cook in the vegetable oil over medium/high heat until golden brown and cooked through. Keep warm.

3. Add chicken stock and grapefruit juice and reduce by half – then add the cream, creme fraiche and one tablespoon of pink peppercorns and bring to a simmer. Add tarragon, salt and white pepper.

4. Place chicken on a plate and pour sauce on top, using grapefruit slices and remaining pink peppercorns as a garnish if desired.

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