Start by trimming the chicken breasts of unwanted fat and gently pound the breasts to achieve a somewhat uniform thickness. Just pound the fattest part so they cook more evenly, but DO NOT make thin chicken breasts. Then mix the olive oil, pepper, thyme, oregano, garlic and onion powders and grapefruit zest together to form a paste. If it is too dry, add a little bit more oil. Then rub the chicken with this mixture and place on a rack over a pan and place in the refrigerator for 30 minutes or up to a couple of hours.

Warm the chicken stock in a saucepan, covered, with the bay leaf, thyme, parsley sprig, and peppercorns.

Remove the chicken from the refrigerator and salt each piece on both sides. In a large enough pan to hold all the chicken, melt the butter over medium heat and cook the chicken gently – 6-7 minutes per side. Remove the chicken from the pan and keep warm.

In the pan you used to cook the chicken get the pan warm again and deglaze with the white wine, scraping the bits. Cook over medium heat until the wine is almost gone – just a minute or two.

Add the butter and melt, then add the flour. Stir to combine and cook this roux for a couple of minutes until the flour is turning color.

Strain the warmed stock into this pan and whisk to combine. Bring the mixture to a boil, then reduce the heat to a simmer. It should be a bit thick, but not at sauce consistency yet. Simmer over medium heat for about 5 minutes. Add the cream and stir to combine. Cook for another 5 minutes and then add the vinegar and salt. Cook for a few minutes until the sauce is as thick as you want it. Taste for seasoning and adjust if needed.

Serve over the chicken with your favorite side (rice is perfect) and garnish with the chopped parsley, thyme leaves, and sliced Wine-Poached Shallots and Onions (optional).