Pan Chicken With Grapefruit

• 4 boneless skinless chicken breast halves
• 14 teaspoon salt
• 14 teaspoon coarse black pepper
• 3 teaspoons olive oil
• 14 cup shallot
• 14 teaspoon crushed red pepper flakes
• 1 cup chicken broth
• 12 cup fresh grapefruit juice
• 14 teaspoon sugar
• 1 tablespoon mint, minced, plus 4 mint leaves for garnish
• 2 teaspoons all-purpose flour

1. Sprinkle chicken with salt and pepper.
2. in a large skillet, heat half the olive oil over medium-high heat.
3. Add chicken and sear until both sides are browned well, about 3 minutes on each side.
4. Transfer chicken to a plate and tent with foil.
5. Reduce heat to medium and add remaining oil to pan.
6. Add shallots and crushed red pepper.
7. Cook for about 2 minutes, stirring constantly.
8. Remove from heat.
9. In a small bowl, whisk broth, grapefruit juice, sugar, half of the minced mint and flour.
10. Add to skillet.
11. Cook, whisking until slightly thickened, about 3 minutes.
12. Return chicken to skillet with its juices; reduce heat to low.
13. Season with additional salt and pepper to taste, if desired.
14. Simmer until chicken is cooked through, about 4 minutes.
15. Serve chicken with sauce spooned over.
16. Garnish with mint leaves.

chicken, salt, black pepper, olive oil, shallot, red pepper, chicken broth, fresh grapefruit juice, sugar, mint, flour

Taken from www.food.com/recipe/pan-chicken-with-grapefruit-411376 (may not work)