Pomegranate Chicken

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.

Yield: Serves 4 (serving size: 1 breast half)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 363
  • Fat: 9.5g
  • Saturated fat: 3g
  • Sodium: 287mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pomegranate Chicken Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy