Directions:
- Season the chicken breasts on both sides with salt and pepper.
- In a large heavy skillet, heat half the oil over medium-high heat.
- Add chicken and sear until well browned on both sides, about 3 minutes per side.
- Transfer chicken to a plate and tent with foil.
- Reduce heat to medium and add remaining oil to skillet.
- Add shallots and crushed red pepper.
- Cook, stirring, for about 2 minutes.
- Remove from heat.
- In a small bowl, whisk broth, grapefruit juice, half of the mint and the flour.
- Add to skillet.
- Cook, whisking, until slightly thickened, about 3 minutes.
- Return chicken and juices to skillet; reduce heat to low.
- Simmer until chicken is cooked through, about 4 minutes.
- Transfer chicken to a warmed platter.
- Season sauce with salt and pepper and spoon over chicken.
- Garnish with the remaining mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.73 Kcal (1272 kJ) | ||
| Calories from fat | 94.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.47g | 16% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1017.82mg | 42% | |
| Potassium | 797.24mg | 17% | |
| Total Carbs | 5.94g | 2% | |
| Sugars | 0.81g | 3% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 47.96g | 96% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 22.3mg | 124% | |
| Calcium | 26mg | 3% | |
| Amount Per 100 g | |||
| Calories | 96.32 Kcal (403 kJ) | ||
| Calories from fat | 29.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 16% | |
|---|---|---|---|
| Cholesterol | 44.16mg | 46% | |
| Sodium | 322.78mg | 42% | |
| Potassium | 252.83mg | 17% | |
| Total Carbs | 1.88g | 2% | |
| Sugars | 0.26g | 3% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 15.21g | 96% | |
| Vitamin C | 5.1mg | 27% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 7.1mg | 124% | |
| Calcium | 8.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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