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CHICKEN & WALNUTS

with Pomegranate Sauce

Active Time : 45 minutes
Total Time : several hours
Serves : 4 servings
INGREDIENTS
  • 1 1/4 pounds boneless, skinless chicken breasts
  • 1 cup pomegranate juice
  • 1/4 cup fresh squeezed lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon 100% pure olive oil
  • 1 tablespoon butter
  • 1 small red onion thinly sliced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup walnut halves & pieces toasted
  • 2 tablespoons light brown sugar
DIRECTIONS

Pierce each chicken breast several times with a fork. Place chicken in a 1 gallon recloseable food storage bag. In small bowl, combine pomegranate juice, lemon juice, garlic, salt and pepper; pour over chicken and seal bag. Refrigerate chicken several hours or overnight.

Remove chicken from marinade; reserve marinade.

In large skillet, heat oil and butter over high heat. Sauté chicken on both sides until browned (about 3-5 minutes). Remove to plate; set aside.

Add onions to skillet; salt and pepper to taste. Sauté until softened (about 3-5 minutes). Add reserved marinade, tomato paste and cinnamon; bring to a boil.

Add chicken; reduce heat and simmer 5 minutes. Cover and continue simmering until chicken is cooked through (about 10 minutes).

Remove chicken from sauce and place on a platter. Stir walnuts and sugar into sauce. Pour sauce over chicken.