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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Ingredients:
4 boneless skinless chicken breast halves or 4 turkey breast |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
3 teaspoons olive oil |
1/4 cup shallot |
1/4 teaspoon crushed red pepper flakes |
1/2 cup nonfat chicken broth |
1/2 cup fresh grapefruit juice |
2 teaspoons all-purpose flour |
1 tablespoon chopped fresh mint |
Directions:
1. Season the chicken breasts on both sides with salt and pepper.
2. In a large heavy skillet, heat half the oil over medium-high heat.
3. Add chicken and sear until well browned on both sides, about 3 minutes per side.
4. Transfer chicken to a plate and tent with foil.
5. Reduce heat to medium and add remaining oil to skillet.
6. Add shallots and crushed red pepper.
7. Cook, stirring, for about 2 minutes.
8. Remove from heat.
9. In a small bowl, whisk broth, grapefruit juice, half of the mint and the flour.
10. Add to skillet.
11. Cook, whisking, until slightly thickened, about 3 minutes.
12. Return chicken and juices to skillet; reduce heat to low.
13. Simmer until chicken is cooked through, about 4 minutes.
14. Transfer chicken to a warmed platter.
15. Season sauce with salt and pepper and spoon over chicken.
16. Garnish with the remaining mint.
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