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| Chicken Pecan with Pomegranate Sauce |
| Ingredients 3/4 cup chopped pecans 1/2 cup all purpose flour 4 skinless boneless chicken breast halves 1 egg, lightly beaten 2 tablespoons unsalted butter 1 tablespoon vegetable oil 1/4 cup dry white wine 2 tablespoons chopped shallots 1/2 cup chicken broth 1/2 cup pure pomegranate juice 1 1/2 teaspoons pomegranate molasses 1 teaspoon honey 2 tablespoons chopped chives for garnish Method Finely chop pecans with flour in processor. Transfer to plate. Pound chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken into beaten egg, then into pecan mixture to coat. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Add chicken and cook until golden and cooked through, about 3 minutes per side. Transfer to plate; tent with foil to keep warm. Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon sauce over chicken. Sprinkle with chives and serve. |