Grapefruit—tangy, sweet, white, pink, ruby—has its fans and not-fans. I have always been a fan for it; I love the tart-sweet and bitter flavor of this juicy citrus fruit. And it’s an excellent source of vitamin C and fiber.

Grapefruit is much more versatile than its glass-of-juice form. You can eat it just naked and on its own for a refreshing and bracing breakfast starter or go totally the opposite, topping it with a splash of Campari liquor and allspice-scented sugar then broiling till bubbly, for a sophisticated breakfast or brunch.

When thinking up other recipe ideas, we thought grapefruit could be a great stand-in for lemon, so my tasters and I tried it in Chicken Piccata with Grapefruit, Pine Nuts and Capers … and loved it. This dish has grapefruit juice in the sauce reduction and also has fresh wedges squeezed over the finished dish, giving it a bright flavor pop.

So whether you usually take your grapefruit on the rocks in a Greyhound or eat it straight, remember that it’s good for you. And if you haven’t considered eating a lot of this citrus since the ’70s Grapefruit Diet craze, try this recipe and get zesty with it!

Chicken Piccata with Grapefruit, Pine Nuts and Capers

Makes 4 servings

2 tablespoons milk

1 large egg, slightly beaten

1/2 cup flour

1 teaspoon salt

1/4 teaspoon black pepper

4 (6-ounce) boneless, skinless chicken breast halves, pounded to 1/3-inch thickness

4 tablespoons salted butter

2 tablespoons olive oil

2 cloves garlic, chopped

3/4 cup fresh-squeezed grapefruit juice

1/4 cup dry white wine

2 teaspoons finely minced grapefruit zest

2 tablespoons capers, drained

1/4 cup coarsely chopped fresh Italian parsley

1/4 cup toasted pine nuts

4 grapefruit wedges for garnish

In a small, flat bowl, mix together the milk and eggs. In another flat dish, mix the flour, salt, and pepper.

Dip the chicken pieces into the egg mixture and then into the flour mixture. Coat each piece well, then shake off the excess.

Meanwhile, in a large, shallow, nonstick skillet over medium-high heat, heat 2 tablespoons of the butter and all the olive oil. Add the coated chicken pieces to the hot skillet, and cook until the chicken is golden on the outside and no longer pink on the inside, about 3 to 4 minutes on each side. Drain chicken on paper towels. Keep warm. (Keep the pan to make the sauce—don’t wash it.)

In the chicken cooking pan, add the garlic and stir around for a few seconds, being careful not to burn. Add the grapefruit juice and white wine. Increase heat to high, bring sauce to a boil, and let reduce by half. Immediately remove pan from the heat and whisk in the grapefruit zest, remaining butter, capers and parsley.

Transfer chicken to a warm platter and spoon sauce over each piece, then sprinkle with the pine nuts. Serve with grapefruit wedges for squeezing over chicken. Serve immediately.

Copyright ©2009 by Kathy Casey Food Studios®