Pan-Seared Chicken with Orange & Grapefruit Sauce

Preparation

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 1/2 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

Per serving: 276 calories; 6 g fat (1 g sat, 3 g mono); 63 mg cholesterol; 26 g carbohydrates; 25 g protein; 3 g fiber; 357 mg sodium; 396 mg potassium.

Nutrition Bonus: Vitamin C (67% daily value), Selenium (33% dv), Vitamin A (26% dv)

2 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 other carbohydrate, 3 very lean meat, 1 fat

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