Pan Chicken with Grapefruit-shallot-mint Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Texas Sweet |
Recipe ingredients
- 4 boneless skinless chicken breast halves
- 1/4 tsp. (1 mL) salt
- 1/4 tsp. (1 mL) sugar*
- 1/4 tsp. (1 mL) coarse ground black pepper
- 3 tsp. (15 mL) Irresistibles extra virgin olive oil*
- 1/4 cup (60 mL) chopped shallot
- 1/4 tsp. (1 mL) Irresistibles crushed cayenne pepper*
- 1 Tbsp. (15 mL) minced mint
- 1 cup (250 mL) Irresistibles chicken broth*
- 1/2 cup (125 mL) fresh Rio Star grapefruit juice (1 grapefruit)
- 2 tsp. (10 mL) all-purpose flour*
Preparation
Salt and pepper the chicken. In a large skillet, heat half the olive oil over medium-high heat.
Add the chicken and cook both sides, about 3 minutes per side, until well browned.
Transfer chicken to a plate and tent with foil.
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.
In a small bowl, whisk broth, grapefruit juice, flour and half of the mint together. Add to the skillet. Cook, whisking, until slightly thickened, about 3 minutes.
Return chicken with its juices to the skillet; reduce heat to low.
Adjust seasoning.
Simmer until chicken is cooked through, about 4 minutes.
Serve chicken with sauce spooned over it and garnished with a sprinkling of mint.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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