Pomegranate-Balsamic Glazed Chicken

After discovering how much I like fresh pomegranate, I was eager to experiment more. Since the fruits are nearing the end of their season, I actually went out and stocked up! (You can freeze the seeds to keep on hand). For dinner tonight, I made a variation on my Raspberry-Balsamic Chicken. It turned out really well – a little less sweet and more tart than the raspberry version, well-complimented by the sweet sauteed onions and crisp, fresh parsley. I served this with some leftover pine nut and garlic couscous, and asparagus roasted with olive oil, salt, pepper, and a splash of freshly squeezed orange juice.

Pomegranate-Balsamic Glazed Chicken
2 4oz pieces of boneless, skinless chicken breast, pounded to even thinness
salt & pepper
1/4 of a red onion, sliced thin
1 pomegranate
2 tbsp balsamic vinegar
1 tbsp chopped fresh parsely

Seed the pomegranate and reserve 1/4 cup of the seeds for garnish. Place remaining seeds in food processor or blender, and pulse several times to break them up. Strain over a bowl, pressing down with a spatula or spoon to remove all the juices.

Heat a skillet over medium heat, coat with cooking spray. Add onions and cook for 2 minutes. Season chicken on both sides with salt and pepper, add to pan. Cook for 5 minutes on each side or until cooked through. Remove from pan, reduce heat, and de-glaze with balsamic vinegar and 1/4 cup of the pomegranate juice. Heat until just smoking, return breasts to pan, and simmer for about 4 minutes or until liquid is reduced by 2/3. Plate chicken with onions and drizzle pan sauce over breasts. Garnish with reserved seeds and parsley.

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13 Responses to “Pomegranate-Balsamic Glazed Chicken”

  1. 1

    Ally — February 5, 2008 @ 2:56 am Reply

    Yum, this is such a beautiful looking dish. I’m sure it tasted heavenly!

  2. 2

    Danielle — February 5, 2008 @ 5:47 pm Reply

    This looks fabulous! I have been wanting to try pomegranites in a recipe and never kow what to do with them!

  3. 3

    Kate — February 5, 2008 @ 10:44 pm Reply

    We are definitely on the same wavelength this week. I went to the supermarket to find pomegrantes, but they’re already gone. My menu this week includes both raspberry balsamic chicken and cornish hens. I’m channeling my inner Cara.

  4. 4

    MrsPresley — February 6, 2008 @ 4:58 am Reply

    this looks delicious! i’ve never had pomegranite in an entree before :)

  5. 5

    bakingblonde — February 8, 2008 @ 2:19 am Reply

    YUM! I do love pomegrantes and am in grave need of recipes using them! Thanks.

  6. 6

    Georgia — February 8, 2008 @ 9:07 pm Reply

    Wow, this meal looks beautiful. I love love love pomegranates, so will def. give this one a try. Thanks Cara!

  7. 7

    DeborahSW — February 9, 2008 @ 7:38 pm Reply

    This sounds super flavorful – yum!

  8. 8

    Terry B — February 10, 2008 @ 1:34 am Reply

    This sounds delicious, Cara, fresh, lively and healthy! Nicely photographed too.

  9. 9

    Kevin — February 13, 2008 @ 1:05 am Reply

    That looks like a really nice dinner! It is nice to know that pomegranite freezes well.

  10. 10

    Sarah — February 14, 2008 @ 6:20 pm Reply

    What an incredibly beautiful dish! Looks delish, too.

  11. 11

    Terry B — April 5, 2011 @ 1:11 am Reply

    This sounds delicious, Cara, fresh, lively and healthy! Nicely photographed too.

  12. 12

    Kate — April 5, 2011 @ 1:11 am Reply

    We are definitely on the same wavelength this week. I went to the supermarket to find pomegrantes, but they're already gone. My menu this week includes both raspberry balsamic chicken and cornish hens. I'm channeling my inner Cara.

  13. 13

    Danielle — April 5, 2011 @ 1:11 am Reply

    This looks fabulous! I have been wanting to try pomegranites in a recipe and never kow what to do with them!

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