"Goomba38" > wrote in message
...
> Lately the commissary has had small interesting looking bottles of fresh
> pomegranate juice in the produce section. And I just saw them again at
> Zabar's. Is this something new? Any idea what to do with it?
> Goomba

Plenty of hits on Epicurious: i.e.

Dimitri


WALNUT CHICKEN WITH POMEGRANATE SAUCE

This can also be made with turkey cutlets.

3/4 cup chopped walnuts
1/2 cup all purpose flour
4 skinless boneless chicken breast halves
1 egg, beaten to blend
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil

1/4 cup dry white wine
2 tablespoons chopped shallots
1/2 cup canned low-salt chicken broth
1/2 cup pure pomegranate juice
1 1/2 teaspoons pomegranate molasses
1 teaspoon honey
2 tablespoons chopped chives or green onion

Finely chop walnuts with flour in processor. Transfer to plate. Pound
chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken
into beaten egg, then into walnut mixture to coat. Melt 1 tablespoon butter
with 1 tablespoon oil in large nonstick skillet over high heat. Add chicken
and cook until golden and cooked through, about 3 minutes per side. Transfer
to plate; tent with foil to keep warm.
Boil wine and shallots in heavy small saucepan until most of wine has
evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate
molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in
remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon
sauce over chicken. Sprinkle with chives and serve.

Serves 4.
Bon Appétit
December 1995


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