Using whole, fresh fruit and marmalade makes this sauce thicker and sweeter than it would be with just the juice.

1 orange
1 sm. pink grapefruit
1/4 c. all-purpose white flour
Salt & freshly ground black pepper
4 boneless skinless chicken breasts (1 lb. total), trimmed
1 tbsp. vegetable oil
1 leek, trimmed, cleaned & sliced
1/4 c. dry vermouth
2 tbsp. orange marmalade
2 tbsp. chopped fresh mint or 1/2 tsp. dried

Using a sharp knife, remove skin and white pith from the orange and grapefruit and discard. Cut the segments away from their surrounding membranes into a bowl (discard seeds). Squeeze any remaining juices from the membranes into the bowl. Drain the segments and measure the juice. Add enough water, if necessary, to make 1/2 cup and set the juice and fruit aside.

Combine flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Dredge chicken breasts lightly in the flour mixture. Heat 2 teaspoons oil in a nonstick skillet over medium high heat. Add chicken and cook for 3-4 minutes per side, or until golden on the outside and no longer pink inside. (Reduce heat to medium if the chicken is browning too quicky.) Remove and keep warm. Add remaining 1 teaspoon oil to the skillet. Add leeks and cook, stirring, for about 3 minutes, or until softened. Add reserved fruit juices and vermouth and bring to a boil. Boil for about 3 minutes, or until reduced by half. Reduce heat to low and add marmalade, fruit, mint and salt & pepper to taste. Return the chicken to the skillet and reheat gently. Serves 4.