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ingredients 1 Grapefruit
instructions Segment the grapefruit and reserve all the juices. Cut segments into thirds.
instructions Place a large saute pan over medium-high heat.
ingredients 6 Chicken Thighs (boneless; skin on; pounded thin) Salt and Pepper Parmigiano-Reggiano 6 slices Prosciutto All-Purpose Flour (for dredging)
instructions Season the chicken thighs with salt and pepper and place skin side down on a cutting board. Grate Parmigiano evenly on the flesh side of the chicken and press a piece of prosciutto on top. Fold the thigh in half (so the skin is on the outside) and secure with a toothpick. Dredge in flour and shake off the excess.
ingredients Olive Oil
instructions Add about 3 tablespoons of olive oil to the pan and then add the chicken thighs. Work in batches so as not to overcrowd the pan, adding more oil as needed. Brown on each side until golden, 3 to 4 minutes per side. Drain off excess oil, leaving about 2 tablespoons in the pan.
ingredients 2 tablespoons Butter 3 Garlic cloves (minced) 4 tablespoons Capers 10 large Green Olives (cut into quarters) 1 cup Dry White Wine 1 cup Chicken Stock
instructions Add in the butter. Toss in the garlic, capers and olives. Saute for one minute. Pour in the wine and bring to a boil. Cook for 30 seconds and then add in the reserved grapefruit juice. Add the chicken stock and swirl to emulsify. Simmer until thick.
instructions Take the pan off the heat and adjust the seasoning with the lemon juice, salt and pepper. Stir in the parsley, endive and the segmented grapefruit. Remove chicken to a platter along with the sauce.