Season chicken breasts with salt, pepper and rosemary.

Over medium-high heat, in a non-stick frying pan, heat oil and butter. Sear chicken for 2 to 3 minutes on each side. Reduce heat to medium and cook until chicken is no longer pink. Set on plates and keep warm.

Creamy Citrus Fruits Sauce:
In a food processor, reduce peeled citrus fruits into a smooth purée. Set aside. In the frying pan used to cook the chicken, heat a little oil and butter over medium heat. Add garlic and cook 30 seconds, stirring occasionally. Deglaze with white wine, then simmer 30 for seconds.

Add citrus fruit purée and Canadian Cream cheese. Season with salt and pepper to taste and reduce heat to medium-low. Stir until cheese is melted and sauce is creamy.

Pour over chicken breasts and decorate with peeled orange and grapefruit quarters. Serve with fresh pasta and vegetables.

*Change the flavour of this dish by using Canadian Neufchâtel cheese.