Sunshine Fruit And Mint Chicken Skillet
June 7, 2012 · Print This Article
1 medium pink grapefruit
1 large sweet orange
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
4 chicken breasts, skin and bone removed (or any chicken you want)
3 tsp canola oil, divided
1 leek, trimmed, washed, and sliced
1/4 cup dry vermouth
2 Tbsp chopped fresh mint
2 Tbsp orange marmalade
Peel the grapefruit and the orange.
Over a large measuring cup or bowl (to catch the juices), cut the segments from the white pith and membranes with a small sharp knife, putting segments in a separate bowl and set aside.
Measure the juice and add water, if necessary, to make 1/2 cup and set aside.
In a shallow dish, combine flour, salt, and pepper and dredge each piece of chicken lightly in this flour mixture.
In a a large heavy skillet on medium-high heat, put 2 teaspoons of the oil; when it’s hot, add the chicken and cook 3 to 4 minutes per side until golden on the outside and no longer pink inside. The cooking time depends on the type of chicken pieces you choose.
Remove chicken from skillet to a plate and cover to keep warm.
In skillet, add remaining 1 teaspoon oil to the pan over medium-high heat, then add leek, cook about 3 or 4 minutes, stirring, until softened.
Pour in vermouth and reserved fruit juices and bring to a boil, stirring.
Boil gently, stirring, about 3 minutes until liquid is reduced by half.
Turn heat to low, then add the mint, marmalade, and fruit segments; taste and add salt and pepper if desired, then return the chicken to the skillet and allow to reheat over very low heat.