Pan-Seared Chicken with Orange & Grapefruit Sauce

Pan-Seared Chicken with Orange & Grapefruit Sauce

1 Review
From: EatingWell Magazine, May/June 1991

Celebrate citrus season with an easy quick-cooking chicken sauté. This recipe uses whole, fresh oranges and grapefruit plus a touch of orange marmalade to make a thicker and sweeter pan sauce than you'd get with just the juice.

Ingredients 4 servings

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  • 1 small pink grapefruit
  • 1 medium orange
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 boneless, skinless chicken breasts, trimmed (1 pound)
  • 1 tablespoon canola oil, divided
  • 1 leek, trimmed, washed thoroughly and sliced
  • ¼ cup dry vermouth
  • 2 tablespoons orange marmalade
  • 2 tablespoons chopped fresh mint, or ½ teaspoon dried


  • Active

  • Ready In

  1. Remove skin and white pith from grapefruit and orange with a sharp knife and discard. Cut the segments away from their surrounding membranes into a bowl (discard seeds). Squeeze any remaining juice from the membranes into the bowl. Drain the segments and measure the juice. Add enough water, if necessary, to make ½ cup and set the juice and fruit aside.
  2. Combine flour, salt and pepper in a shallow dish. Dredge chicken lightly in the flour mixture.
  3. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink inside, 3 to 4 minutes per side. (Reduce heat to medium if the chicken is browning too quickly.) Remove to a plate, cover and keep warm.
  4. Add the remaining 1 teaspoon oil to the pan. Add leek and cook, stirring, until softened, about 3 minutes. Add the reserved fruit juices and vermouth and bring to a boil. Boil until reduced by half, about 3 minutes. Reduce heat to low and add marmalade, the reserved fruit, mint and pepper to taste. Return chicken to the pan and reheat gently.

Nutrition information

  • Per serving: 276 calories; 6 g fat(1 g sat); 3 g fiber; 26 g carbohydrates; 25 g protein; 39 mcg folate; 63 mg cholesterol; 14 g sugars; 1,291 IU vitamin A; 40 mg vitamin C; 63 mg calcium; 2 mg iron; 357 mg sodium; 399 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, ½ other carbohydrate, 3 lean meat, 1 fat

Reviews 1

March 08, 2011
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By: fran.ehrhard
Not sure what we did wrong I don't know what happened with the sauce, but it is bitter. I did not have any pith in the orange or grapefruit segments. I did not burn the leeks or anything else. The sauce was thin and did not cling to the chicken. I thought this would be a terrific recipe, but I was so disappointed. Any clues to what I did wrong? Thx! Pros: tender chicken Cons: thin bitter sauce
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