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1
Preheat the oven to 450.
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2
Finely grate 1/2 teaspoon of zest from 1 of the oranges.
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3
Using a small, sharp knife, peel all of the oranges and grapefruits, removing all of the bitter white pith.
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4
Working over a bowl, cut in between the membranes to release the sections into the bowl.
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5
Squeeze the juice from the membranes into a glass measuring cup; you should have 1 cup.
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6
In a medium ovenproof skillet, heat the olive oil until shimmering.
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7
Add the chicken breasts, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side.
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8
Transfer the skillet to the oven and roast the chicken for 4 to 5 minutes, or until just cooked through.
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9
Transfer the chicken to a warmed platter and cover loosely with foil.
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10
Add the 1/2 teaspoon of orange zest and the citrus juices to the skillet and simmer over high heat until reduced by one-third, about 4 minutes.
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11
Add the honey and habanero and simmer over moderate heat for 2 minutes.
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12
Stir in the orange and grapefruit sections and season with salt and pepper.
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13
Return the chicken breasts and any accumulated juices to the skillet and warm over low heat for 1 minute.
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14
Season with lemon juice.
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15
Serve the chicken breasts with the citrus sections and sauce.
