Citrus Chicken with Habanero Honey

• 2 oranges
• 2 pink grapefruits
• 1 tablespoon extra-virgin olive oil
• Four 6-ounce skinless, boneless chicken breast halves
• Salt and freshly ground pepper
• 2 tablespoons honey
• 1/2 large habanero chile, seeded and minced
• Fresh lemon juice, for serving

1. Preheat the oven to 450.
2. Finely grate 1/2 teaspoon of zest from 1 of the oranges.
3. Using a small, sharp knife, peel all of the oranges and grapefruits, removing all of the bitter white pith.
4. Working over a bowl, cut in between the membranes to release the sections into the bowl.
5. Squeeze the juice from the membranes into a glass measuring cup; you should have 1 cup.
6. In a medium ovenproof skillet, heat the olive oil until shimmering.
7. Add the chicken breasts, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side.
8. Transfer the skillet to the oven and roast the chicken for 4 to 5 minutes, or until just cooked through.
9. Transfer the chicken to a warmed platter and cover loosely with foil.
10. Add the 1/2 teaspoon of orange zest and the citrus juices to the skillet and simmer over high heat until reduced by one-third, about 4 minutes.
11. Add the honey and habanero and simmer over moderate heat for 2 minutes.
12. Stir in the orange and grapefruit sections and season with salt and pepper.
13. Return the chicken breasts and any accumulated juices to the skillet and warm over low heat for 1 minute.
14. Season with lemon juice.
15. Serve the chicken breasts with the citrus sections and sauce.

oranges, pink grapefruits, extravirgin olive oil, skinless, salt, honey, habanero chile, lemon juice

Taken from www.foodandwine.com/recipes/citrus-chicken-with-habanero-honey (may not work)