About: Chicken Breasts with California Avocado, Grapefruit and Herbs

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About: Chicken Breasts with California Avocado, Grapefruit and Herbs Sponge Permalink

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Rinse Chicken breasts and pat dry; remove any excess fat. Lightly sprinkle Chicken with paprika and pepper. In large non-stick skillet, sprayed with no-stick 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 – 12 minutes until Chicken is tender. Remove Chicken and arrange on cooked orzo or rice; keep warm. Combine cornstarch with remaining 1/4 cup broth; stir into skillet mixture. Add tarragon and thyme.

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rdfs:label	Chicken Breasts with California Avocado, Grapefruit and Herbs
rdfs:comment	Rinse Chicken breasts and pat dry; remove any excess fat. Lightly sprinkle Chicken with paprika and pepper. In large non-stick skillet, sprayed with no-stick 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 – 12 minutes until Chicken is tender. Remove Chicken and arrange on cooked orzo or rice; keep warm. Combine cornstarch with remaining 1/4 cup broth; stir into skillet mixture. Add tarragon and thyme.
dcterms:subject	Hass avocado Recipes Pasta Recipes Chicken stock and broth Recipes Chicken Recipes Rice Recipes Avocado Recipes Grapefruit Recipes Grapefruit juice Recipes Orzo Recipes
abstract	Rinse Chicken breasts and pat dry; remove any excess fat. Lightly sprinkle Chicken with paprika and pepper. In large non-stick skillet, sprayed with no-stick 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 – 12 minutes until Chicken is tender. Remove Chicken and arrange on cooked 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.

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