Chicken with Star Ruby Grapefruit & Orange Sauce

Chicken with Star Ruby Grapefruit & Orange Sauce
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Delicious chicken with a sauce that is sure to brighten even the darkest rainy day – this recipe is packed with both flavor and nutrition. The chicken is pan seared and then topped with a luscious sauce made with Star Ruby grapefruit, navel oranges, vermouth, and herbs. It’s easy enough for everyday, and fit for the finest company.
Chicken with Star Ruby Grapefruit & Orange Sauce
Print Recipe
Delicious chicken with a sauce that is sure to brighten even the darkest rainy day – this recipe is packed with both flavor and nutrition. The chicken is pan seared and then topped with a luscious sauce made with Star Ruby grapefruit, navel oranges, vermouth, and herbs. It’s easy enough for everyday, and fit for the finest company.
Ingredients
Servings:
Instructions
  1. Heat 1 tablespoon olive oil in a skillet at a medium-high setting.
  2. Combine the flour, salt, and pepper in a small bowl. Dredge the chicken pieces in the flour mixture and add to the pan.
  3. Cook until the chicken is golden brown on the outside, and thoroughly cooked, or about 4 minutes per side. Turn once.
  4. Transfer the chicken to a serving plate and keep warm.
  5. Use a sharp knife to cut away the peel and white pith from the grapefruit and orange. Cut into the membrane, and release the juice into a bowl. Cut out half the flesh, and squeeze the juice from the remaining half of each fruit into the bowl, so you end up with a mixture of juice and fruit.
  6. Heat the remaining 1 tablespoon olive oil in the skillet. Saute the shallots for about 2 minutes, until softened.
  7. Add the ginger, honey, and cayenne pepper. Now, strain through most of the juice into the pan (it doesn’t matter if some is left with the flesh.)
  8. Add the vermouth and bring to a simmer. Cook, stirring frequently, until the sauce is reduced by about half.
  9. Add the lemon juice, and the remaining fruit/juice mixture, stirring to blend.
  10. Add the chicken back to the pan and cook just until reheated, or about 2 to 3 minutes.
  11. Toss the basil leaves into the sauce just before you are ready to serve.
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