Pomegranate Balsamic Chicken
Prep: 10 minutes Cook: 30 minutes
4 boneless chicken breasts (about 1 pound)
3 tbsp extra virgin olive oil
3/4 cup pomegranate juice
1 can chicken broth
¼ cup balsamic vinegar
2 tsp cornstarch
2 tsp brown sugar
1 tsp basil
½ tsp oregano
½ tsp salt
- Coat a large skillet with the olive oil. Brown chicken breasts on both sides on HIGH heat for 2 minutes. Add can of chicken broth. Cover. Cook for 20 minutes.
- Combine pomegranate juice, balsamic vinegar, cornstarch, brown sugar, basil, oregano, and salt.
- Remove chicken from skillet. DO NOT DISCARD THE BROTH. Add the sauce mixture to the skillet with the broth. Bring to a boil. Turn to LO and simmer for 2 minutes.
- When ready to eat, pour sauce over chicken.
- Makes about 1 cup of sauce.