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Chicken Breasts with California Avocado, Grapefruit and Herbs

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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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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.