You’ll love the tangy sweet-tart flavor this recipe offers. It’s just as good made with pork cutlets and dried cranberries in place of the chicken and cherries.
—CHARLENE CHAMBERS ORMOND BEACH, FL
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup ruby red grapefruit juice
1/2 cup orange juice
1/3 cup dried cherries
2 teaspoons Dijon mustard
1 tablespoon butter
1 tablespoon canola oil
1. Flatten chicken breasts to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat; set aside.
2. In a small saucepan, combine the juices, cherries and mustard. Bring to a boil; cook until the liquid is reduced to 1/2 cup.
3. In a large skillet over medium heat, cook chicken in butter and oil for 5-7 minutes on each side or until juices run clear. Serve with sauce.
PER SERVING 316 cal., 10 g fat (3 g sat. fat), 102 mg chol., 458 mg sodium, 18 g carb., trace fiber, 35 g pro. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.