Makes 4 servings.

1/4 cup flour
1/2 tsp salt
1/2 tsp white pepper
4 boneless, skinless chicken breasts (about 1 lb)
3 Tbsp vegetable oil
1 shallot, diced
1 tsp flour
2 grapefruits*
1/2 cup freshly squeezed orange** juice
6 fresh basil leaves, torn in bits by hand
Fresh basil leaves, for garnish

*Use grapefruit, Pummelo, Oroblanco or Melogold
**Use Navel, Valencia or Cara Cara oranges

Mix flour with salt and pepper.
Coat chicken breasts in flour mixture, shaking off excess.
Heat oil in large skillet over medium heat, and add shallot.
Cook for one minute until shallot is soft, then add chicken.
Brown chicken evenly, cooking for about 3-4 minutes on each side.
In small bowl, combine juice of 1 grapefruit and orange juice, then whisk in flour until there are no lumps.
Pour juice mixture into pan, stir well, and reduce heat to low.
Cover pan and simmer for 5-10 minutes until chicken is cooked through and sauce is slightly thickened.
Gently stir in basil segments from 1 grapefruit and remove from heat.
Serve chicken breasts with sauce and garnish with fresh basil leaves.

Recipe provided by Sunkist Growers, Inc. All rights reserved.

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