Sauteed Chicken with Pomegranate and Rosemary

  1. Mix pomegranate juice, wine, lemon juice and sugar; set aside.
  2. Combine dressing, garlic, rosemary and pepper in one-third hotel pan.
  3. Dip chicken in dressing mixture, turning to coat both sides.
  4. Add, in batches, to large nonstick skillet; cook on medium heat 5 min.
  5. on each side or until cooked through (170 degrees F).
  6. Remove from skillet; cover to keep warm.
  7. Deglaze skillet with juice mixture.
  8. Bring to boil on medium-high heat.
  9. Reduce heat to medium-low.
  10. Simmer 5 min.
  11. or until mixture is reduced by half (to about 2 cups for full recipe or 1/2 cup for trial recipe).
  12. For each serving: Place 2 chicken thighs on serving plate.
  13. Drizzle with about 2 Tbsp.
  14. of the sauce; sprinkle with 1 tsp.
  15. pomegranate arils.

pomegranate juice, white wine, lemon juice, sugar, garlic, fresh rosemary, freshly ground black pepper, chicken, pomegranate arils

Taken from www.kraftrecipes.com/recipes/sauteed-chicken-pomegranate-rosemary-98301.aspx (may not work)

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