Pan-Seared Pomegranate Chicken
Contributed by: News Canada
(NC) - Adapted from The Spice House.
- 2 whole boneless, skinless chicken breasts
- 2 eggs, lightly beaten
- 1 1/2 cups chicken stock
- 1 1/2 cups walnuts
- 1/4 cup pomegranate concentrate
- 1/4 cup flour
- 1/4 cup Pearl Pomegranate Vodka
- 2-4 tablespoons olive oil Salt & pepper (to taste)
Rinse and separate the chicken into four pieces. Flatten by removing the tenderloin (that skinny little part underneath), and then covering with plastic wrap and pounding until thickness is fairly even, about 1/2 inch.
Chop the walnuts coarsely with the flour in a food processor. Put the egg and the walnut mix into separate shallow dishes. Salt and pepper each chicken piece, then dip into beaten egg, followed by walnut coating. Press the coating on both sides so it sticks.
Heat the oil in a sautť pan. Add the chicken and brown both sides. Cook through, about 10 to 15 minutes total. Donít crowd the pan and donít worry about some of the walnut mixture falling off (it thickens the sauce). Remove the chicken and keep warm.
Add the chicken stock, pomegranate concentrate and Pearl Pomegranate Vodka to the pan. Cook, scraping up the brown bits, for about 5 minutes until the sauce thickens slightly. Taste and adjust seasoning. Pour over the chicken and serve.
Serving Size: Makes 4 Servings