Description[]
Ingredients[]
- 4 boneless, skinless half-Chicken breasts
- paprika and white pepper
- 1 tsp olive oil
- 1 Cup reduced sodium chicken broth (fat free)
- ½ Cup grapefruit juice
- 2 Tbsp honey
- 1 small Onion, sliced
- 1 large clove garlic, minced
- 1 Cup dry orzo (rice-shaped Pasta) or rice, cooked (3 cups cooked)
- ½ tsp cornstarch
- 2 tsp each fresh tarragon and thyme leaves
- 1 California avocado, seeded, peeled and sliced
- 1 small grapefruit, peeled and sectioned
Directions[]
Rinse Chicken breasts and pat dry; remove any excess fat. Lightly sprinkle Chicken with paprika and pepper.
In large non-stick skillet, sprayed with no-stick cooking spray, heat oil.
Over medium-high heat, quickly brown Chicken on both sides, about 5 minutes.
Add 3/4 cup broth, grapefruit juice, honey, Onion and garlic; bring to a boil.
Reduce heat; cover and simmer for 10 – 12 minutes until Chicken is tender.
Remove Chicken and arrange on cooked orzo or rice; keep warm.
Combine cornstarch with remaining 1/4 cup broth; stir into skillet mixture. Add tarragon and thyme.
Cook, stirring until sauce thickens.
Add avocado and grapefruit; heat briefly. salt to taste (optional).
Serve sauce over Chicken and orzo or rice.