Chicken Paillard with Curry Gravy

Ingredients

• 2 heads bibb lettuce dried cleaned
• 2 tablespoons butter 
• 1.5 cups chicken broth 
• 1 tablespoon mild curry powder 
• 1 teaspoon dijon mustard 
• 2 tablespoons flour 
• 2 sprigs tarragon fresh chopped
• 4 sprigs tarragon fresh roughly chopped
• 1 clove garlic minced grated
• 1 small ruby grapefruit red with a paring knife (supreme) peeled
• 0.5  juice of lemon 
• 0.5  juice of orange 
• 1 teaspoon lemon zest 
• 2 teaspoons marmalade 
• 1  navel oranges with a paring knife (supreme) peeled
• 0.3 cup olive oil extra-virgin
• 3 tablespoons olive oil extra-virgin
• 1 tablespoon orange juice 
• 1 teaspoon orange zest 
• 0.3 cup peas green frozen
• 3 tablespoons pinenuts 
• 4 servings salt and pepper black freshly ground
• 3 tablespoons sesame seed 
• 1 large shallots finely chopped
• 1 tablespoon shallots grated
• 24 ounce chicken breasts boneless skinless
• 3 tablespoons sunflower seeds 
• 2 tablespoons citrus champagne vinegar 

Equipment

• frying pan
• whisk
• pot
• grill pan

Directions

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. Season the chicken with salt and pepper.
2. 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.
3. Let marinate 15 minutes.
4. Heat a griddle or grill pan over medium-high heat. (Alternatively, chicken can be cooked off 1 at a time in a large skillet.) Shake the excess marinade off the chicken and cook 2 to 3 minutes on each side until cooked through and lightly browned. Discard the marinade.
5. Meanwhile, heat a small skillet or pot over medium heat, melt the butter and add the shallot; cook gently 3 minutes.
6. Sprinkle with the curry powder and stir; whisk in the flour and cook 1 minute more. Then whisk in the broth and bring to a bubble.
7. Add the peas and simmer in the sauce for 2 minutes.
8. Spoon the gravy into small pools on a platter and top with the chicken.
9. Serve with the Citrus Salad alongside or on top of the chicken.
10. Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.
11. Combine the shallot, preserves or honey, Dijon, juice and vinegar.
12. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.
13. Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.