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
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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.
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