Grilled Chicken with Texas Tarragon Sauce
- 2 medium Texas Red Grapefruit
- 3 tablespoons olive oil
- 2 tablespoons sherry
- 2 tablespoons Dijon mustard
- 2 large garlic cloves, crushed
- 1 tablespoon honey
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon crumbles dried tarragon)
- coarsely ground black pepper
- 4 split boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 2 teaspoons cornstarch
- 1 tablespoon chopped scallion tops
- tarragon sprigs for garnish
Juice 1 grapefruit; measure 1/2 cup. Reserve other grapefruit for garnishing. In a small bowl, combine grapefruit juice, oil sherry, mustard, garlic, honey, tarragon and pepper to taste; mix well. Reserve 1/4 cup of the marinade for basting. Pound the chicken to a thickness of 1/2 -inch and place in a shallow dish. Pour the remaining marinade over the chicken. cover and marinate at least one hour.
To prepare for grilling, heat the grill or coals. Drain the marinade from the chicken into a saucepan. Stir in chicken broth and cornstarch. Bring mixture to a boil over medium high heat; cook until thickened. Stir in scallions. Reduce heat to low and keep warm.
Cut thin slices crosswise from the remaining grapefruit and cut into quarters. Grill chicken about 5 to 6 minutes on each side basting with the reserved 1/4 cup basting marinade. Place chicken on serving platter or dinner plates. Drizzle warm sauce over chicken. Garnish with grapefruit slices and a sprig of fresh tarragon, if desired. Makes 4 servings.
Nutrition Per Serving: Calories-300; Fat-16g; Cholesterol-45mg; Sodium-590mg; Carbohydrate-23g; Protein-17g
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