Pomegranate Chicken
- 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
- Heat a small saucepan over medium-high heat. Add 1 teaspoon olive oil; swirl. Add shallots and fresh rosemary; saute 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; saute 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.
olive oil, shallots, fresh rosemary, pomegranate juice, nectar, red wine vinegar, butter, olive oil, skinless, salt, black pepper, pomegranate arils
Taken from www.myrecipes.com/recipe/pomegranate-chicken (may not work)