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1
Cut each chicken breast across but not all the way through the meat and open the breast up; pound gently and flatten to form large, very thin cutlets.
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2
Season the chicken with salt and pepper.
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3
Combine the garlic, zest, juice, tarragon and extra-virgin olive oil in a shallow dish and turn the chicken to coat evenly in the mixture.
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4
Let marinate 15 minutes.
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5
Heat a griddle or grill pan over medium-high heat.
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6
(Alternatively, chicken can be cooked off 1 at a time in a large skillet.)
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7
Shake the excess marinade off the chicken and cook 2 to 3 minutes on each side until cooked through and lightly browned.
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8
Discard the marinade.
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9
Meanwhile, heat a small skillet or pot over medium heat, melt the butter and add the shallot; cook gently 3 minutes.
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10
Sprinkle with the curry powder and stir; whisk in the flour and cook 1 minute more.
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11
Then whisk in the broth and bring to a bubble.
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12
Add the peas and simmer in the sauce for 2 minutes.
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13
Spoon the gravy into small pools on a platter and top with the chicken.
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14
Serve with the Citrus Salad alongside or on top of the chicken.
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15
Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.
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16
Combine the shallot, preserves or honey, Dijon, juice and vinegar.
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17
Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.
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18
Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.
