Sauteed Chicken with Pomegranate and Rosemary
- 2 cups pomegranate juice
- 1 cup Dry white wine
- 1 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
- 1/4 cup sugar
- 1 cup KRAFT Light Italian Reduced Fat Dressing
- 8 cloves garlic, minced
- 1 Tbsp. fresh rosemary, chopped
- 1 tsp. Freshly ground black pepper
- 24 each Boneless skinless chicken thighs King Sooper's 1 lb For $1.19 thru 02/09
- 1/4 cup pomegranate arils
- Mix pomegranate juice, wine, lemon juice and sugar; set aside.
- Combine dressing, garlic, rosemary and pepper in one-third hotel pan.
- Dip chicken in dressing mixture, turning to coat both sides.
- Add, in batches, to large nonstick skillet; cook on medium heat 5 min.
- on each side or until cooked through (170 degrees F).
- Remove from skillet; cover to keep warm.
- Deglaze skillet with juice mixture.
- Bring to boil on medium-high heat.
- Reduce heat to medium-low.
- Simmer 5 min.
- or until mixture is reduced by half (to about 2 cups for full recipe or 1/2 cup for trial recipe).
- For each serving: Place 2 chicken thighs on serving plate.
- Drizzle with about 2 Tbsp.
- of the sauce; sprinkle with 1 tsp.
- 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)