by Karla Billdt
- 4 chicken breast half without skin
- 1 tablespoon lavender
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup grape fruit curd
- 1 large shallot -- chopped fine
- 1 large pink grapefruit -- sections and juice
- 2 tablespoons butter
- 1 tablespoon olive oil
Clean and trim chicken breast (thighs can be used) pat dry with paper towels
Mix salt lavender and pepper together and rub on chicken
Melt 1 table spoon butter with olive oil in hot pan and sauté the chicken to brown. remove from pan.
If needed add rest of butter and sauté shallot over medium heat. Add about 1/4 cup of curd and scrape pan of brown goodies on the bottom.
Return the chicken to the pan and remaining curd. Add the grapefruit sections from large grapefruit and squeeze the juice into the pan.
Cover and cook breast over med low heat until chicken is done, about 15-20 minutes.
Remove chicken and continue reducing sauce until thick like gravy.
Place chicken on a bed of rice or quinoa. Spoon sauce over chicken and enjoy.
Pink Grapefruit Curd
By Karla Billdt
- 6 egg yolks
- 1/2 cup pink grapefruit juice -- strained (you can replace pink grapefruit with orange or mandarin)
- 1 1/2 tbsp lemon juice
- 3/4 cup superfine sugar
- 4 tbsp cold butter
For the pink grapefruit curd, place the egg yolks, orange juice, lemon juice and sugar in a saucepan over low heat and whisk to combine.
Cook, stirring constantly, for 8-10 minutes or until thickened.
Remove from heat and gradually add the butter, stirring well after each addition.
Pour into a bowl, press some plastic wrap or baking paper onto the surface so it is completely covered and refrigerate for 1 hour or until thickened.
