This is a refreshing, elegant meal with a bevy of beautiful flavors. It might help drag you out of the winter weather funk. We're even dealing with that here in Los Angeles. We need something bright and beautiful for dinner to make it all okay.
So grab an orange and a grapefruit and whip up this meal. We had ours with steamed broccolini, but anything green will do nicely to round out the plate.
Pan-Seared Chicken with Orange & Grapefruit Sauce
adapted from Eating Well in Season
1/2 small ruby red grapefruit
1 small navel orange
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound boneless skinless chicken breasts, trimmed
2 teaspoons canola oil, divided
1/2 small red onion, thinly sliced
2 tablespoons dry white wine
1 tablespoon orange marmalade
1 tablespoon chopped fresh mint or parsley
1. Segment the grapefruit and orange over a bowl, using a sharp knife to remove the skin and pith, then cutting out each segment carefully, leaving membrane behind. Let the bowl catch all the juices. Squeeze out the membrane to get all the juice into the bowl. Strain the fruit segments to separate them from the juice. Reserve both and set aside.
2. Combine flour, salt and pepper in a shallow dish. Lightly dredge the chicken in the flour mixture.
3. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add chicken and cook until golden-brown and cooked through, about 3 to 4 minutes per side. Remove chicken to a plate and cover to keep warm.
4. Add remaining teaspoon of oil to the pan. Reduce heat slightly and add the onion. Cook, stirring, until softened and slightly browned, about 3 minutes. Add reserved fruit juices and wine and bring to a boil. Boil until reduced by half, about 3 minutes.
5. Reduce heat to low and add marmalade, reserved fruit segments, mint/parsley and pepper to taste. Return chicken to pan and reheat gently. Serve the chicken topped with the fruit, onion, and juice.