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.
Simmer until chicken is cooked through, about 4 minutes.
Serve chicken with sauce spooned over it and garnished with a sprinkling of mint.
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.
© Société des alcools du Québec, 2007
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