Walnut Chicken with Pomegranate Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This can also be made with turkey cutlets. Ingredients:
3/4 cup chopped walnuts |
1/2 cup all purpose flour |
4 skinless boneless chicken breast halves |
1 egg, beaten to blend |
2 tablespoons (1/4 stick) butter |
1 tablespoon vegetable oil |
1/4 cup dry white wine |
2 tablespoons chopped shallots |
1/2 cup canned low-salt chicken broth |
1/2 cup pure pomegranate juice |
1 1/2 teaspoons pomegranate molasses |
1 teaspoon honey |
2 tablespoons chopped chives or green onion |
Directions:
1. Finely chop walnuts with flour in processor. Transfer to plate. Pound chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken into beaten egg, then into walnut mixture to coat. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Add chicken and cook until golden and cooked through, about 3 minutes per side. Transfer to plate; tent with foil to keep warm.
2. Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon sauce over chicken. Sprinkle with chives and serve.
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