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Chicken Breasts Riviera
Chicken Breasts Riviera

Chicken Breasts Riviera

18 Min(s)
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1 serving
Original recipe yields 1 serving
4 boneless skinless chicken breast halves
1/4 cup flour
1 teaspoon poultry seasoning
1/2 teaspoon lemon pepper
1/2 teaspoon salt
2 Tablespoons vegetable oil
1 teaspoon cornstarch
1/2 cup grapefruit juice
1/2 cup pineapple juice
2 Tablespoons butter, melted
1 Tablespoon honey
1 teaspoon spicy brown mustard
1 grapefruit, cut in 8 wedges
4 pineapple slices
Assorted salad greens
Chopped fresh parsley
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Let's Make It
1
Between two pieces of wax paper, gently flatten chicken. In small bowl, mix together flour, poultry seasoning, lemon pepper and salt. Add chicken, one piece at a time, dredging to coat.
2
In large fry pan, place oil and heat to medium high temperature. Add chicken and cook about 3 minutes on each side or until brown.
3
In small bowl, mix together cornstarch, grapefruit juice and pineapple juice until smooth; add to pan and bring to low boil. Reduce heat, cover and simmer about 10 minutes or until fork can be inserted in chicken with ease.
4
In small bowl, mix together butter, honey and mustard. Dip grapefruit wedges and pineapple rings, one piece at a time, in butter mixture, turning to coat. Place fruit on broiler pan and broil about 3 minutes. Keep warm.
5
On serving plate, place salad greens; arrange chicken on top and pour sauce over chicken. Place grapefruit wedges and pineapple slices around chicken. Sprinkle with parsley.
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