Pomegranate juice adds colour and taste to these tangy chicken slices served fresh from the oven!
|1 tbsp||(15 mL) Butter|
|2 tbsp||(30 mL) Olive oil, divided|
|1||Package Maple Leaf Prime Naturally® Thin Slice Chicken Breast|
|.25 cup||(60 mL) Flour|
|Salt and pepper|
|.25 cup||(60 mL) Shallots, finely chopped|
|2||Cloves garlic, minced|
|.5 tsp||(2 mL) Coriander seeds, finely crushed|
|.5 cup||(125 mL) Chicken broth|
|.5 cup||(125 mL) Pomegranate juice|
|3 tbsp||(45 mL) Crumbled Feta cheese|
HEAT butter and 1 tbsp (15 mL) olive oil in a large skillet over medium heat. Season flour with salt and pepper and place in a shallow bowl. Lightly dredge chicken with seasoned flour, shaking off excess. Place chicken in the pan and cook for 3-4 minutes per side or until golden brown. Set aside.
HEAT remaining oil in the same pan. Add shallots, garlic and coriander and sauté for 1-2 minutes. Stir in chicken broth and pomegranate juice, bring to a boil then reduce heat to medium-low and simmer until liquid has reduced by half. Return chicken to the pan and cook until the internal temperature reaches 165°F (74°C).
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