Pomegranate Rubbed Chicken Breasts.

Easy to do, but your have to be thinking ahead to get this one right as it needs to marinate for several hours at least. The result is a gourmet delight. You can have skin on or skin off as per your taste. Take care not to overdo the pomegranate molasses. It is actually quite bitter, an a little goes a long way.

2 chicken breast fillets.
2 tsp paprika.
2 tsp pomegranate molasses.
¼ tsp white pepper.
¼ tsp salt.
3 tblsp sesame oil.
¼ cup olive oil.
½ cup dry sherry.
½ cup fresh cream.

Place the chicken fillets in a ziplock bag. In a small bowl, mix the paprika, pomegranate, salt pepper and the sesame oil together, beating well to ensure that the mixture is evenly blended. Pour the spice mixture into the bag, close and move it around to ensure that the meat is fully covered. Place the bag on a plate in the refrigerator and leave to marinate for several hours or even overnight. Turn it occasionally.

Heat to olive oil in a wide, shallow pan over a hot flame. Quickly sear the breasts on both sides, reduce heat to a simmer, cover and cook for about 30 minutes or until the meat is cooked through. Turn over once or twice during cooking.
Remove the meat from the pan, place on a plate and cover loosely with kitchen foil and place in the warming drawing. Turn the flame up to hot and deglaze the pan with the sherry. When the liquor in the pan has reduced by half or more, reduce the heat to a simmer and add the cream. Cook for 2-3 minutes longer to allow the sauce to thicken, then pour through a sieve into a jug.
Place a little of the sauce on each of two warmed plates and place a fillet on top. Serve immediately with boiled new potatoes and stewed vegetables on the side.

Serves: 2.

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