I always enjoy waking up early, heading to the KAMR News 4 kitchen, and having the ability to share great recipes, tips, techniques, and ingredients with everyone. Today, we made a perfect summertime dish that incorporates large Texas Grapefruit into a poultry entree. I also utilized an ingredient that many find themselves either unaware of…or intimidated by…the Leek. This ingredient has an onion-like flavor that resembles a large spring onion (or green onion). It’s flavor is most widely used in soups and stocks, but today, in our grapefruit sauce. Please enjoy this recipe and don’t forget to #RockDRecipes and tag me on all social media platforms @rockydunnam (I frequently repost your creations)!
- 2 tbsp Olive Oil
- 2 ea Chicken Breast pound thin
- 1 ea Leek
- 2 ea Texas Grapefruit
- ½ cup Chicken Stock
- TT Kosher Salt/Black Pepper
- 1 tbsp Butter
Heat olive oil over medium-high heat in fry pan.
Season chicken breast with S&P.
Sear each breast in pan (about 2 min./side).
Remove to plate.
In same pan, add thin sliced leeks.
When leeks become soft, add grapefruit juice and chicken stock.
Reduce by ½.
Whisk in butter to finish.
Pour directly over chicken and grapefruit segments.