Pan-Seared Chicken with Orange & Grapefruit Sauce

By StephanieRM85

Ingredients

• 1 small pink grapefruit
• 1 medium orange
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 boneless, skinless chicken breasts, trimmed (1 pound)
• 1 tablespoon canola oil, divided
• 1 leek, trimmed, washed thoroughly and sliced
• 1/4 cup dry vermouth
• 2 tablespoons orange marmalade
• 2 tablespoons chopped fresh mint, or 1/2 teaspoon dried

Preparation

Step 1

Remove skin and white pith from grapefruit and orange with a sharp knife and discard. Cut the segments away from their surrounding membranes into a bowl (discard seeds). Squeeze any remaining juice from the membranes into the bowl. Drain the segments and measure the juice. Add enough water, if necessary, to make 1/2 cup and set the juice and fruit aside.

Combine flour, salt and pepper in a shallow dish. Dredge chicken lightly in the flour mixture.
Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink inside, 3 to 4 minutes per side. (Reduce heat to medium if the chicken is browning too quickly.) Remove to a plate, cover and keep warm.

Add the remaining 1 teaspoon oil to the pan. Add leek and cook, stirring, until softened, about 3 minutes. Add the reserved fruit juices and vermouth and bring to a boil. Boil until reduced by half, about 3 minutes.

Reduce heat to low and add marmalade, the reserved fruit, mint and pepper to taste. Return chicken to the pan and reheat gently.