Pan Chicken With Texas Grapefruit, Shallots, and Mint Sauce

Makes 4 servings

Ingredients
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

Directions
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.

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.

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.

Return the chicken to the skillet with its juices; reduce heat to low. Season with additional salt and pepper to taste. Simmer until the chicken is cooked through, about 4 minutes.

Serve chicken with sauce spooned over. Use leftover mint to garnish.

TD&N Nutrient Analysis (using low-sodium broth): Calories: 194; Total Fat: 5 g; Saturated Fat: 1 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 3 g; Cholesterol: 68 mg; Sodium: 241 mg; Carbohydrates: 6 g; Fiber: 0 g; Protein: 29 g

Recipe and photo used with permission of TexaSweet, www.texasweet.com