(Adapted from April 2008 edition of Cooking Light)
This entrée features a sweet – tart sauce of pomegranate juice thickened with ground walnuts. Yield 8 servings.
1 cup walnuts, toasted
8 skinless, boneless chicken breast halves
1/2 cup finely chopped onion
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1 Tablespoon tomato paste
2 tsp sugar
1/8 tsp saffron threads, crushed
Dash of ground cinnamon
Toast walnuts on a cookie sheet in a 350 degree oven until browned (10-15 minutes). Cool completely then place walnuts in a food processor; process until finely ground. Set aside.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Lightly salt and pepper chicken and add half of the chicken to the pan. Cook for 4 minutes each side. Remove from the pan and repeat with remaining chicken. Set aside. Combine FruitFast Pomegranate Juice Concentrate and dry white wine in a bowl. Stir until well-blended. Re-coat the pan with cooking spray or use a small amount of butter. Add onion and garlic to the pan; sauté for 3 minutes. Add ground walnuts, broth, FruitFast Pomegranate Juice Concentrate and wine mixture, tomato paste, sugar, saffron threads and cinnamon. Stir with a whisk until smooth. Bring to a boil and simmer until reduced to 1 and 1/2 cups (about 15 minutes) stirring occasionally. Return the chicken to the pan; cover and simmer for 10 minutes or until thoroughly heated. Serve over rice.