Pomegranate Chicken

By courtneyepowell

Ingredients

• 1 c Nature’s Earthly Choice wheat berries (quick cooking)
• 3 c Pacific low-sodium chicken broth
• 3/4 c pomegranate seeds (about 1 Pomegranate)
• 1/4 c chopped parsley
• 1 t salt
• 1/2 t pepper
• 1 1/4 lbs boneless, skinless chic ken breasts (4)
• 1 T olive oil
• 1 1/2 c plus 2 t pomegranate juice
• 2 t cornstarch
• 1 T unsalted butter

Details

Servings 4

Preparation

Step 1

In a med lidded pot, combine wheat berries and 2 ½ c chicken broth. Cover and bring to a boil. Reduce heat to a simmer and cook 15 mins. Drain and return to pot. Stir in pomegranate seeds, 3 T of the parsley, ¼ t plus 1/8 t of the salt and ¼ t of the pepper. Cover and set aside.

Meanwhile, season chicken with ½ t of the salt and ¼ t of the pepper. Heat oil in a large sauté pan over med-high heat. Add chicken and cook 4-5 mins per side or until cooked through. Remove to a plate and set aside.

In the same pan, add the 1 ½ c pomegranate juice and remaining ½ c chicken broth. Bring to a boil. In a small bowl, stir together remaining 2 t pomegranate juice and the cornstarch. Whisk into boiling pomegranate mixture; cook 4 mins until thickened. Remove from heat; stir in butter and remaining 1/8 t salt. Return chicken to pan; toss to coat. Serve chicken over wheat berries. Drizzle with extra pomegranate sauce and garnish with remaining 1 T parsley.