Pan-Seared Chicken with Orange & Grapefruit Sauce

Pan-Seared Chicken with Orange & Grapefruit Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    small pink grapefruit

  • 1

    medium orange

  • ¼

    cup all-purpose flour

  • ½

    teaspoon salt

  • ½

    teaspoon freshly ground pepper

  • 4

    boneless, skinless chicken breasts, trimmed (1 pound)

  • 1

    tablespoon canola oil, divided

  • 1

    leek, trimmed, washed thoroughly and sliced

  • ¼

    cup dry vermouth

  • 2

    tablespoons orange marmalade

  • 2

    tablespoons chopped fresh mint, or ½ teaspoon dried

Directions

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.


Nutrition

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