|Vegetable oil||1 Tablespoon|
|Boneless, skinless chicken breast halves||4|
|Orange juice||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried rosemary leaves||1 Teaspoon, crushed|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Pink grapefruits||2 , sectioned and peeled|
Heat oil in large skillet over medium heat.
Add chicken; cook 8 minutes or until browned on both sides and no longer pink in center, turning after 4 minutes.
Remove chicken from skillet; keep warm.
Add orange juice, sugar, garlic and rosemary to skillet; bring to a boil.
Combine cornstarch and wine.
Add to skillet; cook, stirring constantly, until sauce boils and thickens.
Season with salt and pepper, if desired.
Add grapefruit; heat thoroughly, stirring occasionally.