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Pomegranate Chicken

Yield Serves 4 (serving size: 1 breast half)
The sweet-tart flavor of pomegranate juice infuses the flavor of the glaze in Pomegranate Chicken. Sprinkle pomegranate arils over this chicken dish for a colorful garnish.

Ingredients

  • 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

Nutrition Information

  • calories 363
  • fat 9.5 g
  • satfat 3 g
  • sodium 287 mg

How to Make It

  1. Heat a small saucepan over medium-high heat. Add 1 teaspoon olive oil; swirl. Add shallots and fresh rosemary; sauté 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; sauté 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.