Ingredients:
4 boneless skinless chicken breast halves or 4 turkey breast
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 teaspoons olive oil
1/4 cup shallots
1/4 teaspoon crushed red pepper flakes
1/2 cup nonfat chicken broth
1/2 cup fresh grapefruit juice
2 teaspoons all-purpose flour
1 tablespoon chopped fresh mint
Directions:
Season the chicken breasts on both sides with salt and pepper.
In a large heavy skillet, heat half the oil over medium-high heat.
Add chicken and sear until well browned on both sides, about 3 minutes per side.
Transfer chicken to a plate and tent with foil.
Reduce heat to medium and add remaining oil to skillet.
Add shallots and crushed red pepper.
Cook, stirring, for about 2 minutes.
Remove from heat.
In a small bowl, whisk broth, grapefruit juice, half of the mint and the flour.
Add to skillet.
Cook, whisking, until slightly thickened, about 3 minutes.
Return chicken and juices to skillet; reduce heat to low.
Simmer until chicken is cooked through, about 4 minutes.
Transfer chicken to a warmed platter.
Season sauce with salt and pepper and spoon over chicken.
Garnish with the remaining mint.
Servings: 4
Time preparation: 20 min.
Time total: 36 min.