Pomegranate Chicken Recipe

Average Rating:

Categories: American, Chicken, Low-Sodium Recipes, Main Dish, Mediterranean, Middle Eastern, Poultry

Submitted By: Marilyn from Chicago.

  • 2 whole boneless, skinless chicken breasts
  • 1 1/2 cups walnuts
  • 1/4 cup flour
  • 2-4 tablespoons olive oil
  • 2 eggs, lightly beaten
  • 1 1/2 cups chicken stock
  • 1/4 cup pomegranate concentrate
  • to taste, salt and pepper
Serves / Yields

Serves 4

Preparation Instructions

Rinse and separate the chicken into four pieces. Flatten by removing the tenderloin (that skinny little part underneath), and then covering with plastic wrap and pounding until thickness is fairly even, about 1/2 inch.

Chop the walnuts coarsely with the flour in a food processor. Put the egg and the walnut mix into separate shallow dishes. Salt and pepper each chicken piece, then dip into beaten egg, followed by walnut coating. Press the coating on both sides so it sticks.

Heat the oil in a sauté pan. Add the chicken and brown both sides. Cook through, about 10 to 15 minutes total. Don’t crowd the pan and don’t worry about some of the walnut mixture falling off (it thickens the sauce). Remove the chicken and keep warm.

Add the chicken stock and pomegranate concentrate to the pan. Cook, scraping up the brown bits, for about 5 minutes until the sauce thickens slightly. Taste and adjust seasoning. Pour over the chicken and serve.

Quick Shopping List

Pomegranate Molasses
4 fluid ounces

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Michelle G. Said:

I found this recipe about a year ago and I've made it many times since then – about once a week for a while. It's one of my favorite recipes. The tartness of the pomegranate and the crunch of the walnuts are wonderful.

Make it Again? Michelle G. would make this recipe again.