Difficulty: Easy - for beginners
1½ cups butter (3 sticks)
1¼ pounds chicken cutlets*
Salt and freshly ground
1 cup all-purpose flour
2 eggs, beaten well
2 cups very small caulifower
1â„2 cup orange marmalade
3 tablespoons ruby red
2 tablespoons red wine
3 tablespoons chopped
1. Heat a large sauté pan over medium heat.
Add half the butter to the pan and heat until itâ€™s
foamy but not brown. Season the chicken breasts
on both sides with salt and pepper. Put the flour
in a shallow dish. Dredge the chicken breasts in
the flour, then dip in the beaten eggs to coat.
Add the chicken to the pan and cook on both
sides until golden brown and just cooked through,
about 2 minutes.
2. Remove the chicken from the pan and keep
it near the stove top so it stays warm. Add the
cauliflower to the pan and cook until translucent,
about 2 minutes. Add the marmalade, grapefruit
juice, and vinegar, and stir until the marmalade
dissolves. When mixture comes to a boil, swirl in
the remaining butter and stir to make a smooth,
silky sauce. Add the chicken back to the pan and
spoon the sauce over it. Season to taste with salt
and pepper, if necessary. Sprinkle the chives over
the top and serve.