This was a re-creation of a recipe I saw on TV almost 10 years ago; I wasn’t sure how it would turn out, but I was pleasantly surprised at how delicious it is. I hope you enjoy it.
4 chicken breast halves, skinless and boneless; halved at an angle, lightly pounded
¼ tsp salt
¼ tsp pepper
¼ tsp ground thyme
2 ½ Tbsp extra virgin olive oil
2 Tbsp shallots, finely chopped
¾ c pomegranate juice (+1 tbsp cold)
¼ c fresh blueberries, lightly crushed
1 tsp chipotle pepper in adobo sauce, chopped
1 c beef broth
1 tsp cornstarch
1 c assorted fresh berries (raspberries, strawberries, blackberries), roughly chopped
Sprinkle chicken with salt, pepper and ground thyme.
Heat 1 ½ tablespoons olive oil in a heavy skillet to medium and cook chicken, 3-5 minutes on each side (chicken doesn’t need to be cooked through at this point).
Remove chicken from pan, cover and keep warm.
Add remaining oil & shallot to pan; cook just about 20-30 seconds.
Add pomegranate juice to deglaze pan & add blueberries and chipotle.
Reduce by half.
Add broth; bring up to boil & reduce by half again.
Combine cornstarch with about 1 tbsp cold pomegranate juice, mix & add just about 1 tablespoon of heated pan juices; whisk into pan.
Bring to boil while stirring; add berries & chicken; cook chicken through; serve hot.