Pan Chicken with Grapefruit-shallot-mint Sauce

Pan Chicken with Grapefruit-shallot-mint Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 4

    boneless skinless chicken breast halves

  • 1/4 tsp.
    (1 mL)


  • 1/4 tsp.
    (1 mL)


  • 1/4 tsp.
    (1 mL)

    coarse ground black pepper

  • 3 tsp.
    (15 mL)

    extra virgin olive oil

  • 1/4 cup
    (60 mL)

    chopped shallot

  • 1/4 tsp.
    (1 mL)

    crushed cayenne pepper

  • 1 Tbsp.
    (15 mL)

    minced mint

  • 1 cup
    (250 mL)

    chicken broth

  • 1/2 cup
    (125 mL)

    fresh rio star grapefruit juice (1 grapefruit)

  • 2 tsp.
    (10 mL)

    all-purpose flour


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.

Source: Texas Sweet

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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