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Pan Chicken with Grapefruit-shallot-mint Sauce https://www.metro.ca/userfiles/image/recipes/poulet-poele-sauce-pamplemousse-echalote-menthe-6111.jpg PT15M PT15M PT30M
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.
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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) 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
Pan Chicken with Grapefruit-shallot-mint Sauce

Pan Chicken with Grapefruit-shallot-mint Sauce

Rate this recipe
3 Votes
  • Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    boneless skinless chicken breast halves
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    Boneless skinless 11.00/kg


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    200 g


  • 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)
    extra virgin olive oil
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    500 ml SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    chopped shallot
  • 1/4 tsp.
    (1 mL)
    crushed cayenne pepper
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    SELECTED SIZES SELECTED VARIETIES


  • 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
Imprimer ma sélection

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.

Source : Texas Sweet

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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