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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The sweet-tart flavor of pomegranate juice infuses the flavor of the glaze in Pomegranate Chicken. Sprinkle pomegranate arils over this chicken dish for a colorful garnish. Ingredients:
1 teaspoon olive oil |
2 tablespoons minced shallots |
1/2 teaspoon chopped fresh rosemary |
1 cup pomegranate juice |
1/4 cup agave nectar |
2 tablespoons red wine vinegar |
1 tablespoon butter |
1 tablespoon olive oil |
4 (6-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
garnish: pomegranate arils |
Directions:
1. Heat a small saucepan over medium-high heat. Add 1 teaspoon olive oil; swirl. Add shallots and fresh rosemary; sauté 1 minute. Stir in pomegranate juice, agave nectar, and red wine vinegar; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes), stirring occasionally. Remove from heat; stir in butter. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil; swirl. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; sauté 4 minutes on each side or until browned. Brush chicken with 1/4 cup glaze; cook 1 minute. Turn chicken over; brush with remaining glaze. Cook 1 minute or until chicken is done. Garnish, if desired.
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