Pan Chicken with Texas Grapefruit-Shallots and Mint Sauce

Makes 4 servings

4 boneless skinless chicken breast halves 1⁄4 teaspoon salt
1⁄4 teaspoon sugar
1⁄4 teaspoon coarse black pepper
3 teaspoons olive oil
1⁄4 cup shallots
1 tablespoon minced mint; 4 mint leaves for garnish
1⁄4 teaspoon crushed red pepper
1 cup chicken broth
1⁄2 cup fresh Texas Rio Star Grapefruit juice (1 grapefruit) 2 teaspoons all-purpose flour

1. Salt and pepper the chicken. In a large skillet, heat half the olive oil over medium-high heat.
2. Add the chicken and sear until both sides are browned well, about 3 minutes on each side.
3. Transfer the chicken to a plate and tent with foil.
4. Reduce the heat to medium and add remaining oil to the pan. Add shallots and crushed red pepper. Cook for about 2 minutes, stirring constantly. Remove from heat.
5. 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.
6. Return the chicken to the skillet with its juices; reduce heat to low.
7. Season with additional salt and pepper to taste.
8. Simmer until the chicken is cooked through, about 4 minutes.
9. Serve chicken with sauce spooned over. Use leftover mint to garnish.

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