Ingredients
Shopping List
- 4 boneless skinless Chicken breasts halves
- ¼ tsp. salt
- ¼ tsp. sugar
- ¼ tsp. coarse black pepper
- 3 tsp. olive oil
- ¼ cup shallots
- 1 tbs. Minced mint; 4 mint leaves for garnish
- ¼ tsp. crushed red pepper
- 1 cup chicken broth
- ½ cup fresh Texas Rio Star Grapefruit juice
- 2 tsp. all-purpose flour
Directions
When pan cooking chicken or any other meat, the primary goal is to get a nicely browned, crusty exterior, while keeping the inside moist and tender.
This allows for a delicious pan sauce that capitalizes on the rich flavors left in the pan after the chicken is cooked!
- Salt and pepper the chicken. In a large skillet, heat half the oil over medium-high heat. Add the chicken and sear until both sides are browned well, about 3 minutes on each side. Transfer the chicken to a plate and tent with foil.
- Reduce the heat to medium and add remaining oil to the pan. Add Shallots and crushed red pepper. Cook, stirring for about 2 minutes. Remove from heat. In a small bowl, whisk the broth, grapefruit juice, half of the mint and the flour. Add to the skillet. Cook, whisking until slightly thickened, about 3 minutes.
- Return the chicken to the skillet with its juices; reduce heat to low. Season with additional salt and pepper to taste. Simmer until the chicken is cooked through, about 4 minutes. Serve chicken with sauce spooned over. Use leftover mint to garnish.
