- 1 grapefruit
- 8 chicken cutlets
- olive oil
- ½ cup grapefruit juice
- 1¼ cups chicken broth
- 3 tablespoons butter
- toasted walnuts and chopped parsley, for serving
- Cut away the peel and pith of the grapefruit; cut into segments.
- Season the chicken cutlets and cook in olive oil, in batches, until cooked through, 3 minutes per side; remove. Add grapefruit juice and chicken broth to the pan. Simmer for 6 minutes. Stir in 3 tablespoons butter. Top the chicken with the sauce, segments, toasted walnuts, and chopped parsley.