Chicken Paillard with Curry Gravy

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4 (6-ounce) boneless, skinless chicken breasts

Salt and freshly ground black pepper

1 clove garlic, grated or minced

1 teaspoon orange zest

1 teaspoon lemon zest

Juice of 1/2 lemon

Juice of 1/2 orange

2 sprigs fresh tarragon, leaves chopped

3 tablespoons extra-virgin olive oil

2 tablespoons butter

1 large shallot, finely chopped

1 tablespoon mild curry powder

2 tablespoons flour

1 1/2 cups chicken broth

1/4 cup frozen green peas

Citrus Salad with Toasted Seeds and Pine Nuts, recipe follows

Citrus Salad with Toasted Seeds and Pine Nuts:

3 tablespoons sunflower seeds

3 tablespoons sesame seeds

3 tablespoons pine nuts

1 tablespoon grated shallot

2 teaspoons apricot preserves or marmalade or good quality honey

1 teaspoon Dijon mustard

1 tablespoon lemon or orange juice

2 tablespoons white wine vinegar

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper

2 heads Bibb lettuce, cleaned and dried and torn

4 sprigs fresh tarragon, leaves stripped and roughly chopped

1 navel orange, peeled and sections removed with a paring knife (supreme)

1 small ruby red grapefruit, peeled and sections removed with a paring knife (supreme)