There are some recipes that are passed from friend to friend because they are so very special and truly extraordinary. This month's Incredible Edible recipe is one such.
The source of this recipe is a dear, long-time friend, who regrettably is no longer with us. Yet, she lives on in our hearts for several reasons, and in particular thanks to her recipe with its unexpected and exquisite combination of ingredients and its ease of preparation. And when we prepare Chicken and Grapefruit with Mushroom Sauce, we think lovingly of her, and enjoy it all the more. We hope you enjoy it, too!
We've encountered the most interesting mushrooms
when wandering through Asian markets!
Chicken and Grapefruit with Mushroom Sauce
1/8 teaspoon salt
1/8 teaspoon pepper
4 4-ounce skinned, boned chicken breast halves
2 cups sliced fresh mushrooms - we suggest selecting first of the year chanterelles
2 cloves garlic, crushed
1/2 cup Chablis or other dry white wine
1/4 teaspoon dried whole thyme
1 tablespoon lemon juice
2 teaspoons butter
1 1/2 teaspoons cornstarch
1/2 cup chicken broth
1/2 cup grapefruit sections
1 tablespoon chopped fresh parsley
- Sprinkle salt and pepper over chicken; set aside.
- Coat a nonstick skillet with cooking spray; place over medium-low heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove from skillet; set aside, and keep warm.
- Add mushrooms and garlic to skillet; cook over medium heat 3 minutes.
- Add wine, thyme, lemon juice and butter; cook 5 minutes, stirring occasionally.
- Place cornstarch in a bowl. Gradually add chicken broth, stirring with a wire whisk. Add cornstarch mixture to skillet; cook 1 minute or until thickened and bubbly, stirring constantly. Remove from heat; gently stir in grapefruit sections.
- Spoon sauce over chicken. Sprinkle with parsley.