Chicken Tenders with Citrus-Mustard Sauce

One pound Chicken Tenders

1 tablespoon Cumin

1 tablespoon Curry Powder

Salt, Pepper to taste

2 tablespoons Vegetable Oil

2 Garlic cloves, chopped

1 tablespoon Butter

1 cup Orange Juice

2 tablespoons Dijon Mustard

1 Grapefruit

1/4 teaspoon Chili Flakes

2 tablespoons Italian Parsley, chopped

Salt, Pepper to taste

Preheat a skillet to medium-high heat, and add vegetable oil.  Season chicken with cumin, curry, salt, and pepper.  Fry chicken tenders for about 5 minutes, flipping once.  Move over to a plate.

Turn the heat down to medium. In the same skillet, add garlic, butter, orange juice, and mustard. Whisk it together and cook for 3-4 minutes.  Meanwhile, segment the grapefruit.  Add the grapefruit segments to the sauce. Season with chili flakes, salt, and fresh ground pepper.  Add the chicken back to the skillet and cook for another 8 minutes, flipping once.  To finish off the sauce add chopped parsley.

Serves 3-4

*Serve chicken with rise, risotto, or couscous...