Serves 2. Although Barry doesn’t like grapefruit, so I don’t know who I’d share it with. Someday I’ll make this for myself and eat the leftovers, too!
1 grapefruit
2 skinless, boneless chicken breasts
2 t chopped thyme
1/4 t salt
2 t apple jelly
1 t butter
Mint sprigs
Peel and section the grapefruit, reserving 1/3 C juice. Set aside.
Spray a nonstick skillet with cooking spray. Sprinkle both sides of chicken with thyme and salt. Cook over medium-high heat until browned and cooked through, 3-4 minutes on each side. Remove the chicken to a platter.
In skillet, add the juice, jelly, and butter. Bring to a boil, stirring constantly, until it begins to thicken. Spoon sauce and grapefruit sections over the chicken and garnish with mint.
Copyright 2018 Margaret Meps Schulte. All rights reserved.