So have you tried pomegranates??? If you have not you really need to. What is a pomegranate you ask ……. well it’s one of those fruits that you look at every time you are at the store, but never have the nerve to try. You look at the big red globe and think what in the world would I do with that. Go ahead and get one, they are amazing. They are a bit daunting I must admit……..where do I begin. As I stood and stared at the first one I bought, wondering what in the world to do with it……… as my iPad sat there all knowing …….. I googled pomegranate, then thought a video would be a really good idea, and it was. I just picked a random one, so once I learned what to do, I cracked it open and OMG…….it was a site to behold! The red jewels inside just begged to be released……… but stop!……..all glory aside, they are messy little buggers, and they will stain anything, and I do mean anything they touch. Just ask my cute white top. But after I tasted them I really did not care. My deciding factor in trying them was wanting to make a recipe from another bloggers web site… Pinch of Yum. They have amazing recipes and one caught my eye …Pomegranate, Kale, and Wild Rice with Walnuts and Feta ,so I tried Lindsay’s recipe and all I can say is Pomegranates are wonderful, as was the recipe.This set my mind whirling with ideas of how I could use these little gems. I have used them in scones, salads, in yogurt, but I thought a warm dish would be great ……..so Pomegranate Chicken was born. Tim and I really enjoyed this dish, and we hope you do too!
- 1½ pounds thin boneless skinless chicken breast
- ½ cup all purpose flour
- ½ cup toasted walnuts finely ground
- 2 teaspoons fresh sage chopped —divided
- 1 - 2 tablespoons olive oil
- 1 teaspoon garlic pepper
- 2 cloves garlic, minced
- ½ cup pomegranate juice
- ½ cup white wine
- 1 tablespoon butter
- ½ cup pomegranate arils reserving 2 tablespoons fro garnish
- Heat olive oil in a large skillet over medium high heat. Mix flour, walnuts, 1 teaspoon sage, and garlic pepper in a shallow dish. Dredge chicken breast in flour walnut mixture. Sauté chicken until golden brown and cooked through. Remove from skillet and keep warm. In the same skillet sauté garlic until fragrant. Add white wine to deglaze the pan, scraping up any brown bits from the bottom of the pan. Add the pomegranate juice, and the remaining teaspoon of sage. Bring to a boil and reduce until thickened. Remove from heat and add butter and pomegranate arils. Swirl the butter to melt.
- To serve, place chicken breast on plate or on top of rice, couscous, or quinoa, Top with sauce and fresh pomegranate arils.