Pan Chicken with Texas Grapefruit and Mint Sauce

TexaSweet Citrus Marketing, Inc.
  • Yield: 4 servings


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


  1. Salt and pepper the chicken. In a large skillet, heat half the olive oil over medium-high heat. Add the chicken and sear until both sides are browned well, about 3 minutes on each side. Transfer the chicken to a plate and tent with foil.
  2. 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.
  3. In a small bowl, whisk the broth, grapefruit juice, half of the mint, flour and sugar. Add to the skillet. Cook, whisking until slightly thickened, about 3 minutes.
  4. Return the chicken to the skillet with its juices; reduce heat to low. Season with additional salt and pepper to taste.
  5. Simmer until the chicken is cooked through, about 4 minutes.  Serve chicken with sauce spooned over. Use leftover mint to garnish.

Recipe courtesy of TexaSweet