Chicken Breasts with
Citrus-Basil Pan Sauce
Sunkist Growers
2 Sunkist grapefruits*
1/4 cup plus 1 teaspoon
flour, divided
1/2 teaspoon salt
1/2 teaspoon ground white pepper
4 boneless, skinless chicken breast
halves (about 1 pound)
3 tablespoons vegetable oil
1 shallot, diced
1/2 cup freshly squeezed Sunkist
orange** juice
6 fresh basil leaves, torn into bits
Fresh basil leaves, for garnish
Juice 1 grapefruit. Peel the other grapefruit and cut the segments away from
the membrane. Set aside.
Mix 1/4 cup flour with salt and pepper. Coat chicken in the flour mixture, shaking
off excess.
Heat oil in a large skillet over medium heat. Add shallot and cook for 1 minute, until
soft. Add chicken and cook for about 3-4 minutes on each side, browning evenly.
In a small bowl, combine grapefruit juice and orange juice, then whisk in 1 teaspoon
flour until there are no lumps. Pour into the pan, stir well and reduce the heat to
low. Cover and simmer for 5-10 minutes, or until the chicken is cooked through
and the sauce is slightly thickened.
Gently stir in basil and grapefruit segments.
Serve the chicken with the sauce and garnish with basil leaves. Makes 4 servings.
Use Sunkist grapefruit, Pummelo, Oro Blanco or Melo Gold.
** Use Sunkist Navel, Valencia or Cara Cara oranges.
