Great way to dress up a plain chicken breast!! Also try the Pomegranate Reduction over a steak. Yummy. If you like you can make the reduction a day ahead. Whipping cream thickens this sauce and there is not a lot between 4 people. In addition it really brings richness to this dish. 

SERVES 4

INGREDIENTS                                         

1  tsp butter
1  shallot, finely chopped
1  bottle of Pomegranate juice, 473 mL
¼ cup red wine
1  tsp sugar
2  tbsp whipping cream
4  chicken breasts, skinless and boneless with visible fat removed
1  tbsp olive oil
    salt and freshly ground black pepper
 

Melt butter in a small pan over medium-low heat. Add the shallot and a dash of salt and freshly ground pepper. Stir frequently for 4 minutes until translucent.

Add pomegranate juice, red wine and sugar. Stir together, and cook it down so a third of the mixture remains, all the flavours intensify and slightly thicken. This will take approximately 30 minutes.

Twenty minutes into making the reduction, heat a large skillet on medium-low heat. Add olive oil to the skillet. Season chicken breasts with a little bit of salt and pepper.  Add breasts to the pan and cook each side approximately 5 minutes or until they are cooked all the way through. When breasts are done take them out and place on platter. Cover with aluminum foil to keep them warm.

To the warm skillet pour the pomegranate mixture. With a wooden spoon scrape all the good bits attached to the skillet (this is called de-glazing). Now the reduction will take on some yummy chicken flavours. Add the whipping cream, and keep stirring and cooking it down for another 2 minutes until the reduction further thickens. Take it off the heat and serve over chicken breasts. Enjoy.