Pan-Seared Chicken with Orange & Grapefruit Sauce
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
Details
Servings 4
Preparation time 20mins
Cooking time 50mins
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.
You'll also love
- Zucchini-Artichoke Casserole 0/5 (0 Votes)
- Crab Stuffed Steak With a... 0/5 (0 Votes)
- Masa Onion Rings 0/5 (0 Votes)
- Slow-Roasted Pork Shoulder with... 0/5 (0 Votes)
- BLUEBERRY FLUFF 0/5 (0 Votes)
- Date Orange Cookies 5/5 (1 Votes)
- LIME JELLO SALAD 0/5 (0 Votes)
- Cinnamon Orange Pancakes 0/5 (0 Votes)
Review this recipe