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Serving Size 1 (181g) (Calories: 185)

Recipe makes 4 servings

Ingredients:

• 4 boneless skinless chicken breast halves or turkey breast
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 teaspoons olive oil
• 1/4 cup shallots
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup nonfat chicken broth
• 1/2 cup fresh grapefruit juice
• 2 teaspoons all-purpose flour
• 1 tablespoon chopped fresh mint

Directions:

• Season the chicken breasts with salt and pepper.
• In a large heavy skillet, heat half the oil over medium-high heat.
• Add chicken and sear until well browned on both sides, about 3 minutes per side.
• Transfer chicken to a plate and tent with foil.
• Reduce heat to medium and add remaining oil to skillet.
• Add shallots and crushed red pepper.
• Cook, stirring, for about 2 minutes.
• Remove from heat.
• In a small bowl, whisk broth, grapefruit juice, half of the mint and the flour.
• Add to skillet.
• Cook, whisking, until slightly thickened, about 3 minutes.
• Return chicken and juices to skillet; reduce heat to low.
• Simmer until chicken is cooked through, about 4 minutes.
• Transfer chicken to a warmed platter.
• Season sauce with salt and pepper and spoon over chicken.
• Garnish with the remaining mint.

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