INGREDIENTS
2 tablespoons margarine or butter
6 boneless, skinless chicken breast halves
¾ cup dry white wine, divided
½ cup Florida grapefruit juice ½ cup sliced green onions
¼ cup honey
2 tablespoons soy sauce
1 tablespoon Dijon-style mustard
½ teaspoon ground ginger
¼ teaspoon pepper
1 clove garlic, minced
2 tablespoons cornstarch
1 cup Florida grapefruit sections
PREPARATION
In a large skillet melt margarine over medium heat. Add chicken; cook 10 minutes or until browned on both sides. Stir in ½ cup of the wine, grapefruit juice, green onions, honey, soy sauce, mustard, ginger, pepper and garlic. Reduce heat and simmer 15 minutes or until chicken is tender. Remove chicken to serving platter; keep warm. In a small bowl stir together cornstarch and remaining ¼ cup wine until smooth. Add to skillet. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Stir in grapefruit sections. Spoon over chicken.
YIELD: 6 servings.