Chicken with Herbed Pomegranate-Blueberry Sauce
Gourmet cooking is a breeze...just get out your skillet and you'll see how easy it is to make this delectable fruited chicken and vegetable dish.
Ingredients
1 pound skinless, boneless chicken breast halves(4 breast halves)1 tablespoon butter2 medium carrot, thinly sliced (about 1 cup)1 small zucchini, thinly sliced (about 1 cup)2 large shallot, chopped (about 1/2 cup)2 cloves garlic, minced2 tablespoons chopped fresh rosemary leaves1 tablespoon chopped fresh thyme leaves1.5 cups V8 V-Fusion® Pomegranate BlueberryJuice2 tablespoons country-style Dijon mustard1 cup brown rice, cooked according to package directions (about 3 cups)
Instructions
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and keep warm.Heat the butter in the skillet over medium-high heat. Add the carrots, zucchini, shallots, garlic, rosemary and thyme and cook for 3 minutes. Add the juice and mustard and heat to a boil, stirring often. Reduce the heat to medium and cook for 15 minutes or until the juice mixture is slightly thickened and reduced to about 1 1/4 cups.Return the chicken to the skillet and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.
Chicken with Herbed Pomegranate-Blueberry Sauce
Print
Gourmet cooking is a breeze...just get out your skillet and you'll see how easy it is to make this delectable fruited chicken and vegetable dish.
Ingredients
1 pound skinless, boneless chicken breast halves(4 breast halves)1 tablespoon butter2 medium carrot, thinly sliced (about 1 cup)1 small zucchini, thinly sliced (about 1 cup)2 large shallot, chopped (about 1/2 cup)2 cloves garlic, minced2 tablespoons chopped fresh rosemary leaves1 tablespoon chopped fresh thyme leaves1.5 cups V8 V-Fusion® Pomegranate BlueberryJuice2 tablespoons country-style Dijon mustard1 cup brown rice, cooked according to package directions (about 3 cups)
Instructions
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and keep warm.Heat the butter in the skillet over medium-high heat. Add the carrots, zucchini, shallots, garlic, rosemary and thyme and cook for 3 minutes. Add the juice and mustard and heat to a boil, stirring often. Reduce the heat to medium and cook for 15 minutes or until the juice mixture is slightly thickened and reduced to about 1 1/4 cups.Return the chicken to the skillet and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.
Recommended
Baby-Back Ribs
Baby-Back Ribs, enough said.
Baked Teriyaki Chicken
A fusion of sweet and tangy teriyaki sauce blended together with the mild taste of chicken, makes for an incredible and age-old classic.
Pumpkin Bisque
A smooth, creamy pumpkin bisque that will make you fall in love with fall all over again.
Holiday Sugar Cookies
Bring a little joy to the world with these tasty sugar cookies. Show even the crankiest scrooge that it's never too early for the Holiday Season!
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal