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Ruby Caribbean Grapefruit Chicken (M, TNT)
Source: Boca News, from a Fort Lauderdale, Florida restaurant
Serves: 6

2 large ruby red grapefruits
6 boneless, skinless chicken breasts, about 2 pounds
1/2 cup flour
salt and freshly ground pepper, to taste
6 tablespoons unsalted margarine
3 jalapeno peppers, seeded and chopped
2/3 cup chopped shallots, about 4
1/2 cup each: light rum and dark rum
1/2 cup honey
1/4 cup fresh lime juice
3 tablespoons chopped cilantro
1 cup chopped green onions, white and 2" of green

Peel the grapefruits, dive them into segments and remove seeds. Set segments aside.

Wash and dry breasts, then cut them crosswise into 1" strips.

Place the flour in a shallow plate and season liberally with salt and pepper. Toss the chicken in the flour.

Heat margarine in large nonstick skillet. Add the strips without crowding them and sauté over medium heat until cooked through and golden, about 5 minutes. Remove strips from the pan and drain on paper towels.

Add chopped jalapenos and shallots to the skillet and cook until soft, about 4 minutes.

Off the heat, add the rums. Bring rums to a boil and reduce it for 3 minutes. Stir in the honey and lime juice and simmer an additional 3 minutes.

Remove the skillet from the heat and stir in the chopped cilantro, green onions, and grapefruit segments.

Arrange the room temperature chicken strips on plates or on a platter, pour the sauce over them and serve with a fruity Chardonnay.

Posted by Faygie

Nutritional Info Per Serving: N/A