Ingredients

• 4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed
• Salt & freshly ground pepper
• 1 tablespoon extra-virgin olive oil, divided
• 1/4 cup finely chopped shallots
• 1/4 teaspoon crushed red pepper
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup ruby-red grapefruit juice
• 2 tablespoon chopped fresh mint, divided
• 2 teaspoons all-purpose flour

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Cooking Directions

Step 1

Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.

Step 2

Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add shallots and red pepper. Cook, stirring, for about 2 minutes. Remove from heat. Whisk broth, grapefruit juice, 1 tablespoon mint and flour in a small bowl. Add to the pan. Cook, whisking, until slightly thickened, about 3 minutes.

Step 3

Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon mint.