James's Chicken Avocado Grapefruit
4 x boneless, skinless half chicken breasts, about 1 pound
paprika and white pepper, to taste
1 tsp olive oil
1 cup reduced sodium, fat free chicken broth
1/2 cup grapefruit juice
2 tbl honey
1 sm onion, sliced
1 lrg clov garlic, minced
1 cup dry orzo or rice, cooked (to make 3 cups)
1/2 tbl cornstarch
2 tsp , fresh tarragon and thyme leaves
1 med ripe avocado, peeled, seeded and sliced
1 sm grapefruit, peeled and sectioned
Method :
Rinse chicken breasts and pat dry; remove any excess fat. Lightly sprinkle
chicken with paprika and pepper. In a large nonstick skillet that has been
sprayed with 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 to 12 minutes or until chicken is tender.
Remove chicken and arrange on platter over 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.