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CHICKEN SUPREMES WITH GRAPEFRUIT SAUCE

Serves 4

Ingredients

• 2 tablespoons olive oil
• 4 chicken breast quarters
• 2 grapefruit
• 4 tablespoons light cream
• pinch of ground turmeric
• pinch of saffron threads
• salt and pepper
 

Directions

Heat the oil in a skillet. Add the chicken breasts and cook over a medium heat for 6 minutes, then turn them over, season with salt, and cook the other sides for 6-10 minutes more. Remove from the pan and set aside. Check that it is done by piercing the thickest part of the thigh with the tip of a sharp knife, if the juices run clear and the meat is no longer pink, the chicken is cooked.

Squeeze the juice from one of the grapefruit. Peel the other grapefruit and cut out the segments from between the membranes, discarding the bitter white pith.

Drain off nearly all the oil from the skillet and reheat. Stir in the grapefruit juice and cream and cook until reduced and thickened, but do not let it boil. Season with salt and pepper and stir in the turmeric and saffron.

Return the chicken to the pan and heat through for a few minutes.

Add the grapefruit segments and serve immediately.