POMEGRANATE AND BALSAMIC-GLAZED CHICKEN
Prep time: 20 minutes Cook time: 25 minutes Serves: 4 to 6
This recipe is from POM Wonderful.
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Juice from 2 to 3 large pomegranates
4 to 6 boneless, skinless chicken breasts, or 8 to 12 boneless, skinless chicken thighs
1 cup packaged peeled baby carrots
3 green onions, sliced
2 to 3 tablespoons olive or vegetable oil
1 cup chicken broth
¼ cup balsamic vinegar
2 teaspoons cornstarch
2 teaspoons brown sugar
1 teaspoon crushed dried basil
½ teaspoon crushed dried oregano
½ teaspoon salt
Hot cooked penne pasta (optional)
1/3 cup pomegranate seeds (optional)
Place oil in a large skillet; brown chicken pieces in batches with carrots and onions for five to six minutes or until tender, stirring frequently. Remove chicken pieces. Keep carrots and onions warm.
Place broth in a pan and add back chicken pieces; cover and simmer for 15 to 20 minutes, or until cooked. Reserve 1/3 cup of chicken cooking liquid. Transfer chicken and vegetables to platter; cover and keep warm.
Put reserved 1/3 cup of chicken cooking liquid in skillet. Stir in pomegranate juice, vinegar, cornstarch, brown sugar and seasonings. Bring to a boil; reduce heat. Simmer two minutes.
Drizzle some of the sauce over the chicken and vegetables; garnish with reserved seeds. Serve with pasta if desired, and pass remaining sauce.
* Per serving: 302 calories; 28 grams protein; 23 grams carbohydrates; 11 grams fat (2 saturated); 73 milligrams cholesterol; 625 milligrams sodium.