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

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)