Pan Chicken With Grapefruit |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This is a sensational chicken and citrus dish to bring a light low-fat touch to a winter meal. Ingredients:
4 boneless skinless chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon coarse black pepper |
3 teaspoons olive oil |
1/4 cup shallot |
1/4 teaspoon crushed red pepper flakes |
1 cup chicken broth |
1/2 cup fresh grapefruit juice |
1/4 teaspoon sugar |
1 tablespoon mint, minced, plus 4 mint leaves for garnish |
2 teaspoons all-purpose flour |
Directions:
1. Sprinkle chicken with salt and pepper. in a large skillet, heat half the olive oil over medium-high heat. Add chicken and sear until both sides are browned well, about 3 minutes on each side. Transfer chicken to a plate and tent with foil.
2. Reduce heat to medium and add remaining oil to pan. Add shallots and crushed red pepper. Cook for about 2 minutes, stirring constantly. Remove from heat.
3. In a small bowl, whisk broth, grapefruit juice, sugar, half of the minced mint and flour. Add to skillet. Cook, whisking until slightly thickened, about 3 minutes.
4. Return chicken to skillet with its juices; reduce heat to low. Season with additional salt and pepper to taste, if desired.
5. Simmer until chicken is cooked through, about 4 minutes. Serve chicken with sauce spooned over. Garnish with mint leaves.
|
|