Using whole, fresh fruit and marmalade makes this sauce thicker and sweeter than it would be with just the juice.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 medium orange
1 small pink grapefruit
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 boneless, skinless chicken breasts, trimmed (1 pound)
1 tablespoon canola oil, divided
1 leek, trimmed, cleaned and sliced
1/4 cup dry vermouth
2 tablespoons orange marmalade
2 tablespoons chopped fresh mint or 1/2 teaspoon dried

1. Using a sharp knife, remove skin and white pith from the orange and grapefruit and discard. Cut the segments away from their surrounding membranes into a bowl (discard seeds). Squeeze any remaining juice from the membranes into the bowl. Drain the segments and measure the juice. Add enough water, if necessary, to make 1/2 cup and set the juice and fruit aside.
2. Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts lightly in the flour mixture.
3. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add chicken and cook until golden on the outside and no longer pink inside, 3 to 4 minutes per side. (Reduce heat to medium if the chicken is browning too quickly.) Remove and keep warm.
4. Add remaining 1 teaspoon oil to the pan. Add leeks and cook, stirring, until softened, about 3 minutes. Add reserved fruit juices and vermouth and bring to a boil. Boil until reduced by half, about 3 minutes. Reduce heat to low and add marmalade, reserved fruit, mint and salt and pepper to taste. Return chicken to the skillet and reheat gently.

NUTRITION INFORMATION: Per serving: 276 calories; 6 g fat (1 g sat, 3 g mono); 63 mg cholesterol; 26 g carbohydrate; 25 g protein; 3 g fiber; 357 mg sodium; 396 mg potassium.
Nutrition bonus: Vitamin C (67% daily value), Selenium (33% dv), Vitamin A (26% dv).
2 Carbohydrate Servings