Walnut Chicken with Pomegranate Sauce

• 3/4 cup chopped walnuts
• 1/2 cup all purpose flour
• 4 skinless boneless chicken breast halves
• 1 egg, beaten to blend
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon vegetable oil
• 1/4 cup dry white wine
• 2 tablespoons chopped shallots
• 1/2 cup canned low-salt chicken broth
• 1/2 cup pure pomegranate juice
• 1 1/2 teaspoons pomegranate molasses
• 1 teaspoon honey
• 2 tablespoons chopped chives or green onion

1. Finely chop walnuts with flour in processor.
2. Transfer to plate.
3. Pound chicken between sheets of waxed paper to 1/4-inch thickness.
4. Dip chicken into beaten egg, then into walnut mixture to coat.
5. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat.
6. Add chicken and cook until golden and cooked through, about 3 minutes per side.
7. Transfer to plate; tent with foil to keep warm.
8. Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes.
9. Add broth, pomegranate juice, pomegranate molasses and honey.
10. Boil until reduced to 3/4 cup, about 5 minutes.
11. Whisk in remaining 1 tablespoon butter.
12. Season sauce with salt and pepper.
13. Spoon sauce over chicken.
14. Sprinkle with chives and serve.

walnuts, flour, chicken breast halves, egg, butter, vegetable oil, white wine, shallots, chicken broth, pomegranate juice, pomegranate molasses, honey, chives

Taken from www.epicurious.com/recipes/food/views/walnut-chicken-with-pomegranate-sauce-963 (may not work)