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Pan-Seared Chicken with Orange & Grapefruit Sauce

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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